Make the lamb: In a bowl, mix olive oil, garlic, rosemary, Dijon mustard, salt, and pepper. Coat the lamb chops evenly in the mixture and set aside to marinate while you prep other components.

Make the polenta: In a large saucepan, bring chicken broth to a boil. Add salt. Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (follow package instructions for timing). Stir in Parmesan cheese, butter, and black pepper. Keep warm.

Blanch the green beans: Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and slightly tender. Drain and set aside.

Sauté the green beans: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add blanched green beans and cook for another 2–3 minutes, tossing occasionally until tender-crisp. Season with salt and pepper. Remove from heat.

Cook the lamb chops: Heat a skillet or non-stick pan over medium heat and add a little oil. Once hot, sear the lamb chops on both sides until browned and cooked to your preferred doneness (Cook to an internal temperature of 145°F / 63°C for medium-rare, or 160°F / 71°C for medium). Let rest before serving.

Assemble the salad: Portion out the spring mix, grape tomatoes, cucumber, red onion, and dressing into bowls. Toss to combine.

Serve: Plate the lamb chops with creamy polenta, sautéed green beans, house salad, a spoonful of lingonberry jam, and a glass of chilled pinot noir. Enjoy!