Grilled Leg Of Lamb With Rosemary, Roasted Pears, And Black Pepper Polenta Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1383
FAT
286%
CHOL
142%
SOD
70%

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Ingredients for 8 servings

1 head garlic, cloves removed and peeled

1 cup freshly grated Parmesan

1/3 cup heavy cream

2 tablespoons unsalted butter, at room temperature

2 cups polenta or yellow cornmeal

Salt and pepper

8 fresh rosemary sprigs

4 tablespoons balsamic vinegar

Black Pepper Polenta, recipe follows

Extra-virgin olive oil

1 teaspoon salt

2 quarts chicken stock

1 1/2 teaspoons freshly ground black pepper

2 fresh rosemary sprigs, needles stripped from stem, plus 8 sprigs

Soft Polenta with Parmesan and Black Pepper

5 to 7 pound leg of lamb, boned butterflied and surface fat removed

Salt and fresh ground black pepper

8 red-skinned pears

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