Bacon And Rosemary Roasted Lamb | 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
- 50g butter
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