Cook grits as instructed on package, aiming for a thicker consistency rather than creamy (if your brand doesn’t have specific instructions, whisk grits in a steady stream into just-boiling pot with the 5 cups of liquid, butter, and salt; reduce to a simmer, cover, and stir occasionally until desired consistency).
Add grated pecorino/salt/pepper pinch of cayenne to the mix. Spread evenly in a small roasting pan to cool, a ½-inch to ¾-inch in thickness. (This can be done a day ahead, especially if you are giving the lamb 24 hours with its rub.)
Using a cookie cutter or simply a knife for squares, cut out serving sizes for individuals of chilled grits. Dust with flour on both sides.
Preheat skillet to a solid medium heat with butter in pan. Place grit cakes in hot pan and sear 3-4 minutes, flip, ditto on other side. Using a knife, test center for heat. Do not overheat as they will become too soft and lose the crispy delicious outside!
Serve with sliced lamb and its sauce, with lightly dressed, tossed spring salad on the side.