Lamb Roast À La Béarnaise

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Oxmoor House


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1 (3- to 4-pound) boneless leg of lamb roast

3 slices bacon, halved

1 tablespoon butter or margarine, melted

1/2 cup fine dry breadcrumbs, divided

3 shallots, minced

1 teaspoon seasoned salt

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon lemon juice

Lemon slices (optional)

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