Cut the lamb rack into double (2 ribs each) or single chops (1 rib each).

Bring water and 1 tsp salt to a boil in a heavy, larger saucepan. Gradually add polenta, whisking until smooth. Reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.

Mince the tarragon

Cut apple into large chunks & drizzle with oil.

Grill apple chunks until well-marked by the grill on all sides, then remove from heat.

Dice the grilled apple then add 1 oz of minced tarragon, orange zest and olive oil.

Grill chops at a medium heat allowing each side to caramelize evenly.

Remove from heat at medium rare (130-135 °F)

Season polenta with salt and pepper and stir in slices of Romano or Pecorino cheese and 1 oz minced tarragon.

Plate the polenta and grilled lamb rib chops. Drizzle with oil and cheese. Top with apple salsa and serve.