Grilled lamb loin chops with Dijon-soy-rosemary baste on cacio e pepe polenta

Season the lamb chops with salt and pepper, no oil, and put them face down on the hot grill.

Pour the chicken broth into the heated pot and bring to a bubble.

Sauce: Dijon, garlic, soy, chopped rosemary leaves and a little oil, mixed.

Season the chops again, flip, and brush with the sauce; keep turning and basting.

Once the broth bubbles, add the polenta a little at a time, stirring constantly so it does not clump; turn it down as it thickens and spits.

Salt the polenta.

Grill until charred, checking the temperature and pulling each chop as it reaches about 140 ('140, 3, 4, 5 degrees, still a little pink' in the intro at 0:20).

Finish the polenta with 1/4 cup butter, Parmesan and pepper.

Give the chops a last baste.

Spoon the polenta into a bowl, set chops on it and finish with more pepper.