First, place the lamb racks on your cutting board and, with a sharp knife, meticulously remove the silverskin and trim away all the cover fat. Then set them aside for awhile on a couple sheets of waxed paper. Note: do not cut the chops apart!

In the meantime, in a glass or plastic bowl, put together the marinade by combining the lemon juice, olive oil, thyme, basil, tarragon, savory, rosemary, marjoram, garlic, salt, black pepper, and lemon pepper. Then take the lamb racks, place them into the bowl, and toss them over and over each other until each one is liberally coated with the marinade. Take your time with this process because this is how the seasonings will permeate the chops and impart flavoring the lamb. Then, when the racks are fully coated, cover the bowl with plastic wrap, slide the bowl into the refrigerator, and allow the meat to marinate for at least four hours ( actually for the ultimate flavor marinate the meat overnight).

When you’re ready to cook, preheat your oven to 475 degrees. Then place the seasoned lamb racks into a shallow-sided baking pan and roast them uncovered for about 30 to 40 minutes. This amount of time will give you lamb that is cooked to an approximate "medium" doneness. If you prefer the roast "rare" cook about five minutes less; if you want roast "medium-well", cook about five minutes longer

When the racks are finished, remove them from the pan, set them on a platter, and drain off whatever excess fat has accumulated in the roasting pan. Then pour in the melted butter and the blackberry liqueur and deglaze the pan. You’ll want to scrape up any debris that forms in the bottom- it’s how you get the intense flavor into the glaze. When the scrapings are loose, stir in the chicken broth and the white wine to the deglaze mix, transfer the mix into a heavy sauté pan, and bring it to a rapid boil.

Finally drop the blueberries into the skillet, reduce the heat to simmer, and cook them until their skins soften and split. At this point, stir in the preserves, melt it into a glaze, and simmer lover low heat until the texture thickens ( which should take about 6 to 8 minutes). Then when you’re ready to eat, slice the lamb into individual chops and lay them onto a warm platter. All that’s left to do is strain the glaze through fine mesh and liberally drizzle the lamb with the blueberry flavoring. The dish is best when served hot from the oven, accompanied by a helping of braised spinach and a slice of authentic Sicilian polenta.

Cut the bacon into small pieces and render it down in a skillet. Separate the bacon bits from the drippings when the bacon becomes crisp. Saute onions in half of the bacon drippings until the onions brown.

Meanwhile, poach the leaf spinach in the chicken broth for about 6 to 8 minutes or until the leaves are tender. Then drain the spinach and actually squeeze out the residual chicken broth. Now add the spinach to the skillet with the onions and fold everything together. Then add (to taste) a little extra bacon drippings to the spinach, fold the vacon bits along with the butter, and place in a greased Pyrex baking dish.

Finally, season with salt and pepper, sprinkle with the bread crumbs, and bake at 350 degrees until hot and bubbly.

In a 3 or 4 quart skillet (you should always use a non-stick skillet for polenta), bring the stock to a rapid boil. Then stir in the butter and the olive oil and allow the two to blend. Then immediately, with a wire whip in one had and a fistful of cornmeal in the other, begin sprinkling in the polenta and whisking at the same time (to do it this way will keep the polenta smooth and prevent lumps from forming.) Incidentally, all this is done over high heat!

Then, when the polenta begins to pop and sputter, reduce the heat to medium low, put the whisk away and pick up a wooden spoon. It's at this point where you're going to begin actually cooking the mixture. Very simply, you continue to stir in the polenta and work in the ingredients as the consistency develops, adding the garlic, the Parmesan cheese, the Sicilian seasoning, and the parsley as the mixture takes on a "creamy" consistency. If you feel that it is becoming a little too stiff, just add a little extra chicken broth and stir it in thoroughly.

Now, two schools of thought exist here. Classically, you can cook the entire pan of polenta on top of the sotve just by covering the pot, reducing the heat to "very low", and letting the mixture simmer for about 20 minutes. But it is also acceptable to take the procedure from this point in the recipe, transfer the contents of the pan to a pie plate or baking dish, and finish the recipe by topping the polenta with the romano cheese and baking it in a 400 degree oven for about 15 minutes, or until the surface crust turns a rich golden brown.

Of course, it is ideal if you can take the polenta either from the stove or the oven and allow it to "set up" till firm before cutting it into slices or squares and eating it. But sometimes, when the aroma wafting through the kitchen gets to be too tempting...it's okay to eat it soft right from the stove or oven.