Mixed root & leek bake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Scrub the root vegetables and slice thinly, using a mandolin if you have one, cutting the potato and sweet potato lengthways. Rinse in cold water and pat dry with a tea towel. Grease a shallow, 1.5L ovenproof dish with 1 tsp butter, then layer the roots with the leeks. Season well and add the rosemary and garlic as you go. Finish with a neat layer of roots.

Step 2

Mix together the stock and cream and pour over the vegetables. Dot the top with the remaining butter and cook in the oven with the lamb for 1 hour, until the top is golden and the vegetables are tender.