Lamb Cutlets with Mango and Figs

For Lamb Chops:

Rinse the lamb in cold running water and pat completely dry with paper towels. In a large bowl or 1 gallon resealable plastic storage bag, combine olive oil, garlic, rosemary, and thyme. Add the lamb and coat well. Season well with black pepper. Marinate in the refrigerator overnight.

Remove the lamb from marinade; gently scrape off herbs. Preheat oven to 400º F.

Heat a skillet or saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb generously with salt, and sear fat side down until golden brown, or about 6 minutes.

Place in a shallow roasting pan fat side up and place paper frills on the bone and tie with butcher's twine (optional). Roast in preheated oven for 20 to 30 minutes. Allow the rack to rest for 10 minutes before cutting.

Cut each lamb rack into equal individual chops and divide between plates. Serve with polenta and figs.

For Mango Polenta:

Cut the ripe mango flesh away from the stone and puree 1/2 of the mango, reserving the remaining fruit for the Mango-Fig Sauce.

Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute the shallots until until soft and translucent.

Bring the water to a boil in a 4-quart saucepan set over medium-high heat. Once boiling, add 1 teaspoon salt. Place the cornmeal into a measuring cup and pour the cornmeal into boiling water in an extremely slow stream, stirring in a circular motion, using a wooden spoon. Add pureed mango and sauteed shallots, stirring to incorporate.

Reduce heat to the lowest possible setting and cover. Cook for about 25 to 30 minutes, stirring the polenta every 4 to 5 minutes, making sure to scrape the bottom and sides of the pan. The polenta will become soft and smooth. Stir in the cheese; season with pepper to taste.

Oil a rimmed baking sheet with the remaining olive oil. Spread the polenta on the prepared baking sheet to a thickness of 1-inch. Let cool, cover with plastic wrap and chill in the refrigerator overnight.

Using a flower-shaped cutter, cut out polenta. Melt butter in a skillet over medium-high heat. Lightly fry polenta on both sides until heated through. Arrange on serving tray or individual plates. Garnish with fresh thyme.

For Mango-Fig Sauce and Figs:

Soak the chopped dried figs in orange juice for 20 to 30 minutes, to soften. Heat the butter in a skillet over medium-high heat. Saute the shallots until soft and translucent.

Combine the softened figs, orange juice, remaining chopped mango, sauteed shallots, and mustard and gently simmer for about 10 to 12 minutes, or until thick and syrupy.