This was a simple dish that had lots of flavor to challenge the taste buds of each guest that night. The lamb racks were frenched to expose the bones and cut into single chops. The lamb chops were tied with butcher string to create a perfect coin and pan seared until medium rare. A simple polenta with creamy Gorgonzola cheese and curry spices was spooned in the center of the plate. A reduction of pinot and black figs served as the sauce and a garnish of mint oil brought the marinade of the lamb.