Mix the ingredients together to form an almost half rub half marinade. Marinate the lamb in this mixture unrefrigerated for an hour or so. Crank your oven as high as it goes and cook until you get an internal temp of 135 for med-rare. Mine were small and only took 8 minutes. You could also grill these and they would be equally awesome.

Chop up the bacon and cook it on a med-high heat until browned and crispy. Remove the bacon from the pan but keep the fat. Cook the pepper for a few minutes and add the corn. Next add the garlic. Add all the liquids and stir. Bring to a simmer and reduce heat. Whisk in the cornmeal. Add the parsley. Simmer and stir often until thickened and the cornmeal is cooked and tender. If it seems to thick, add a few splashes of milk. Remove from heat and stir in the cheese and butter. Serve and top with the bacon.

***The ingredients for this polenta are all over the place because it was sort of a clean out the fridge type dinner, but it came out super tasty. Feel free to play around with the different cooking liquids and ingredients.