Lamb steaks with garlic, basil and spinach polenta

Method

1. Heat a glug of olive oil in a medium saucepan and fry the chopped garlic over a medium heat for 2 minutes. Add spinach and most of a the fresh basil leaves, then continue to cook until wilted. Transfer to a mini food processor (keep the pan handy) and whizz to a paste (or grind in a pestle and mortar), then stir in 2 tbsp olive oil and set aside.
2. Heat a frying pan until smoking hot and fry the lamb steaks for 21/2-3 minutes on each side. Transfer to a plate and cover with foil to rest while you cook the polenta. Pour 1 litre freshly boiled water into the reserved saucepan, then add the polenta, stirring, and cook over a medium heat for 3-4 minutes until it has absorbed the water and thickened. Stir in the grated, three quarters of the spinach/basil paste, a pinch of salt and pepper, and the lemon zest.
3. Slice the lamb steaks and serve on top of the polenta with the remaining spinach/basil paste.