Combine Turtledove Savory Basil Pesto with chopped rosemary to creat rosemary basil pesto.

Season lamb chops with sea salt and cracked pepper. Heat skillet over high heat for one to two minutes; add olive oil, swirling to coat skillet (olive oil should smoke when added to skillet). Sear lamb chops on each side, creating a nice crust. Reduce heat to medium and continue to cook to desired doneness.

Spread a layer of pesto on each lamb chop and turn in skillet to lightly brown pesto onto chop. Remove lamb chops to platter and keep warm.

Slice polenta into rounds. Add a little olive oil to skillet and gently brown polenta on each side. Remove to platter to keep warm.

Remove skillet from heat and add Merlot. Deglaze skillet by returning to heat and scraping up any browned bits from bottom of skillet. Allow wine to reduce slightly, add butter and swirl to make a shiny sauce.

To serve: Place polenta cake on dish, place lamb chop on top and drizzle with red wine sauce. Garnish with fresh rosemary sprigs.