In a bowl, combine panko breadcrumbs, chopped rosemary, salt, and pepper. Press the breadcrumb mixture onto the mustard-coated lamb to create an even crust.

Roast the Lamb

Place the lamb on a roasting pan and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest before slicing.

Cheddar Lemon Polenta

Cook the Polenta

In a saucepan, bring the chicken broth to a boil. Slowly whisk in the polenta and reduce heat to low. Stir continuously until thickened, about 5-7 minutes.

Add the Cheese and Lemon

Stir in the cheddar cheese, lemon zest, butter, and salt. Mix until the cheese is melted and smooth.

Braised Greens

Sauté the Greens

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook the Greens

Add the chopped greens and vegetable broth. Cook until the greens are wilted and tender, about 8-10 minutes. Season with salt and pepper to taste.

Chimichurri

Make the Chimichurri

In a bowl, combine chopped parsley, red wine vinegar, minced garlic, olive oil, red pepper flakes, and salt. Mix well and let it sit for at least 10 minutes to allow flavors to meld.