Preheat oven to 350 degrees F.
In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry.
Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions. Roll up the lamb and tie with butcher's twine to hold the roast together.
Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing.
To prepare the pears, halve the pears lengthwise and cut out the cores. Place the pears face down on a baking pan. Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper. Bake for 20 to 25 minutes, until the pears are fork tender.
To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar. Garnish with a rosemary sprig.
In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes.
Remove from heat, fold in the Parmesan and black pepper and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1239.54 Kcal (5190 kJ)
Calories from fat	638.11 Kcal
		% Daily Value*
Total Fat	70.9g	109%
Cholesterol	334.26mg	111%
Sodium	1034.27mg	43%
Potassium	1156.04mg	25%
Total Carbs	57.73g	19%
Sugars	23.93g	96%
Dietary Fiber	7.29g	29%
Protein	85.38g	171%
Vitamin C	7.4mg	12%
Vitamin A	1.2mg	41%
Iron	8.2mg	46%
Calcium	233.6mg	23%

Amount Per 100 g
Calories	136.96 Kcal (573 kJ)
Calories from fat	70.51 Kcal
		% Daily Value*
Total Fat	7.83g	109%
Cholesterol	36.93mg	111%
Sodium	114.28mg	43%
Potassium	127.73mg	25%
Total Carbs	6.38g	19%
Sugars	2.64g	96%
Dietary Fiber	0.81g	29%
Protein	9.43g	171%
Vitamin C	0.8mg	12%
Vitamin A	0.1mg	41%
Iron	0.9mg	46%
Calcium	25.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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