bacon and rosemary roasted lamb
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bacon and rosemary roasted lamb
  • 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