Bacon And Rosemary Roasted Lamb

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donna hay

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Ingredients

2 tablespoons chopped rosemary leaves

2 cloves garlic, crushed

1 teaspoon sea salt flakes

2 tablespoons olive oil

1 tablespoon lemon juice

1 x 1.3kg easy-carve lamb leg

12 slices streaky bacon+ or pancetta

1.25 litres chicken stock

1 cup (170g) instant polenta

¼ cup (60ml) single (pouring) cream

50 g butter

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