Grilled lamb and polenta with mint and feta greens
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Time to make:
$5.60 per serve
(at time of publication)
Full ingredients list:
2 teaspoons minced garlic
zest of 1 lemon
500g ready-to-serve polenta, sliced into 1cm-thick wedges (See Note)
400g lean lamb steaks, trimmed of excess fat
2 cups frozen peas
2 large zucchini, peeled into ribbons
1/4 bunch mint, leaves torn
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Combine 1 teaspoon of garlic, 2 teaspoons of olive oil and lemon zest in a small bowl. Brush over the polenta wedges.
Step 2Spray 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 3Spray 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 4Blanch 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.
Romanella European Ready to Serve Polenta is available at supermarkets.
About this recipe
First published: May 2016