Use a little oil from the chargrill vegetables jar to drizzle over the lamb and season. In a hot a griddle pan (or under a very hot grill) chargrill the lamb on all sides then keep warm under foil.
Combine the wine, vinegar, honey, garlic and thyme in a small pan and ring to the boil then simmer for 5 mins until thickened slightly. Cook the polenta according to the pack instructions then stir in the Philadelphia and parmesan and season to taste.
Divide the polenta between the serving plates, top with chargrilled vegetables and slices of lamb the drizzle with the sauce.