Lemon-And-Fennel-Roasted Lamb With Polenta

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2 large lemons, scrubbed and thinly sliced

6 garlic cloves

1 tablespoon ground fennel

3/4 cup extra-virgin olive oil

1 tablespoon freshly ground black pepper, plus more for seasoning

3 1/2 pounds butterflied boneless leg of lamb


4 cups water

1 cup coarse polenta (not instant)

1 cup milk

2 tablespoons unsalted butter

1/2 cup mascarpone

1 cup freshly grated Pecorino Romano cheese

1/4 cup chopped flat-leaf parsley

2 tablespoons prepared horseradish

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