Grilled lamb and polenta with mint and feta greens
Nutrition Info.(per serve)
2 teaspoons olive oil, plus olive oil spray
zest of 1 lemon
500g leftover cooked polenta, sliced into 1cm-thick wedges (or see tip for polenta-cooking instructions)
400g lean lamb steaks, trimmed of excess fat
2 cups frozen peas
4 large courgetteszucchini, summer squashX, peeled in ribbons
1/4 bunch mint, leaves torn
50g reduced-salt feta, crumbled
Total fat 12g
Saturated fat 4g
Dietary fibre 7g
1 Combine 1 teaspoon garlic, 2 teaspoons olive oil and lemon zest in a small bowl. Brush over the polenta wedges.
2 Spray a large grill pan with olive oil and set over high heat. Fry polenta wedges for 3-4 minutes each side, or until golden and heated through. Remove from pan, set aside and keep warm.
3 Spray pan with olive oil and return to high heat. Rub lamb with remaining garlic and cook for 3-4 minutes each side, or until cooked to your liking. Cover with foil and rest.
4 Blanch peas and courgettes in boiling water for 30 seconds. Drain well and place in a medium bowl. Add mint and feta and toss gently. Serve greens with grilled polenta and sliced lamb.
Cook polenta according to packet instructions, whisking constantly until all polenta is stirred in and there are no lumps. Pour the polenta into a greased tin and chill before slicing.
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