Lamb Loin Chops with Warm Polenta and Arugula Salad

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   ["Combine herbs with a drizzle of olive oil and salt and pepper.", "Rub onto chops.", "Refrigerate for at least 4 hours or up to 24 hours.", "Bring the stock to a boil.", "Stir in polenta and lower heat.", "Continue to stir until bubbling.", "Add garlic, cheese, parsley and salt and pepper, to taste.", "Stir well.", "Pour into a sheet pan lined with parchment paper.", "Refrigerate for 1 hour.", "Warm olive oil over medium heat until hot but not smoking.", "Remove from heat and add the garlic slivers.", "Combine with the lamb stock, soy sauce and a few drops of lemon juice.", "Keep warm.", "Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares.", "Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare.", "Warm the polenta ""croutons"" in the oven in a nonstick, ovenproof saute pan.", "When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.", "Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.", "*Lamb stock is prepared in the same fashion as beef and chicken stock.", "Consult your cookbook."]

* Per serving · 4 servings · Values may vary.