Combine polenta, chicken stock, and chilli flakes in a saucepan over heat.
Stir polenta constantly for 5 minutes until liquid is absorbed and texture is soft.
Stir in goats' cheese and fresh herbs until well combined.
Heat olive oil in a frying pan and cook garlic and rosemary for 2 minutes.
Remove aromatics and fry the lamb chop for 4 minutes per side.
Let the lamb chop rest in a warm place for 5 minutes.
Warm oil and garlic in a saucepan for 3 minutes until garlic is golden.
Remove garlic, add herbs and tomato, and heat for 1 minute.
Plating the lamb over the polenta and drizzle with sauce.