Grilled lamb and polenta with mint and feta greens

Instructions

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.