1In a large saucepan, bring the water to a boil and add the coarse salt. Pour in the polenta and stir. Be careful of any possible splashing. Lower the heat and cover. Stir every 4 or 5 minutes, scrapping the sides and bottom as it cooks. Cook for a total of 30 to 35 minutes. Remove from the heat and stir in the Parmesan cheese.
2Meanwhile, finely chop the dried apricots, figs, and dates.
3Melt the butter in a frying pan and brown the fruit for 3 to 4 minutes. Add a sprig of rosemary and the balsamic vinegar. Remove from the heat and stir. Add 1/2 cube of vegetable stock and a glass of boiling water. Mix well and simmer over low heat for 7 to 8 minutes. Set aside.
4Heat a dry frying pan and brown the lamb fillets with the dried rosemary, salt, and pepper. Cook the lamb to the desired doneness.
5When the polenta is ready, spread it on a silicone baking mat or a piece of parchment paper and cover it with a second silicone mat. Gently roll with a rolling pin to evenly spread the polenta. Do not spread it too thin; it needs to be sturdy enough to roll. Shape it into large rectangle (like a jelly roll cake).
6Place the prosciutto on a third silicone mat (or piece of parchment paper), making sure that the slices overlap. Place the polenta rectangle on top; the polenta should cover the prosciutto. Place the lamb fillets in a row at the bottom of the rectangle. Before rolling, make a cut in the polenta and prosciutto in between each fillet so you can work on them individually. Roll gently, squeezing the polenta/prosciutto like you were making a sushi roll
7Place your roll on a cutting board and slice the lamb into makis.
8Serve with the dried fruit sauce and a mesclun salad.