Lightly season the lamb with salt and pepper and leave covered at room temperature until ready to cook.
For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté for a further 2 minutes.
Add the olives, tomatoes, 1 teaspoon of salt and the water, then bring to the boil and simmer with a lid on for 5 minutes.
Bring the stock to the boil in a separate pot and add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper, then simmer. Slowly pour the polenta in and gently whisk to prevent lumps forming.
Stir over a moderate heat until the polenta begins to bubble. Stir for a further minute, then mix in the gorgonzola and put to one side, covering the pot.
Heat up a frying pan or grill. Lightly brush the chops with the remaining oil and cook on a moderate to high heat for 4 minutes on each side.
To serve, spoon some polenta into the middle of a plate, place 2 chops on top then spoon on a generous amount of the sauce.
*All information included in this recipe has been provided by New Zealand Farmers Ltd.