Icelandic Rosemary and Plum Glazed Lamb

Method

1. Preheat oven to 180°C (350°F).
2. In a saucepan, combine plums, garlic, and rosemary. Cook until softened.
3. Add butter and heavy cream, simmer to create a glaze.
4. Season lamb with salt and pepper, sear in a hot pan until browned.
5. Place lamb on a baking sheet, brush with plum glaze, and bake for 15-20 minutes.
6. Cook polenta according to package instructions.
7. Serve lamb with polenta and a drizzle of plum sauce.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.