Grilled lamb and polenta with mint and feta greens

Step 1
Combine 1 teaspoon of garlic, 2 teaspoons of olive oil and lemon zest in a small bowl. Brush over the polenta wedges.

Step 2
Spray a large grill pan with olive oil and set over high heat. Cook polenta wedges for 3–4 minutes each side, or until golden and heated through. Remove from pan, set aside and keep warm.

Step 3
Spray pan with olive oil and return to high heat. Rub lamb with remaining garlic and cook for 3–4 minutes each side, for medium, or until cooked to your liking. Cover with foil and rest.

Step 4
Blanch peas and zucchini 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.