Lemon-and-fennel-roasted Lamb With Polenta

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Details

15 Ingredients

• 2 large lemons, scrubbed and thinly sliced
• 6 garlic cloves
• 1 Tbsp ground fennel
• 3/4 cup extra-virgin olive oil
• 1 Tbsp freshly ground black pepper, plus more for seasoning
• 3 1/2 lbs butterflied boneless leg of lamb
• Salt
• 4 cups water
• 1 cup coarse polenta (not instant)
• 1 cup milk
• 2 Tbsps unsalted butter
• 1/2 cup mascarpone
• 1 cup freshly grated Pecorino Romano cheese
• 1/4 cup chopped flat-leaf parsley
• 2 Tbsps prepared horseradish