Lemon-and-Fennel-Roasted Lamb with Polenta

Name: Lemon-and-Fennel-Roasted Lamb with Polenta
Ingredients: 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; Salt; 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

Lemon-and-Fennel-Roasted Lamb with Polenta was pinched from <a href="http://www.foodandwine.com/recipes/lemon-and-fennel-roasted-lamb-with-polenta" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 large lemons, scrubbed and thinly sliced

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6 garlic cloves

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1 tablespoon ground fennel

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3/4 cup extra-virgin olive oil

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1 tablespoon freshly ground black pepper, plus more for seasoning

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3 1/2 pounds butterflied boneless leg of lamb

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Salt

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4 cups water

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1 cup coarse polenta (not instant)

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1 cup milk

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2 tablespoons unsalted butter

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1/2 cup mascarpone

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1 cup freshly grated Pecorino Romano cheese

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1/4 cup chopped flat-leaf parsley

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2 tablespoons prepared horseradish

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