Lamb with sweet potato & mustard dauphinoise

Name: Lamb with sweet potato & mustard dauphinoise
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 leeks, finely sliced; 250 ml whole milk; 100 ml double cream; 3 tbsp Maille Dijon Mustard; Few sprigs thyme, leaves only; 600 g sweet potato, skins scrubbed then sliced into 0.3cm coins; 4 essential Waitrose Lamb Steaks; 300 g spring greens (About 300g)

A quick and delicious alternative to the traditional roast lamb, served with creamy dauphinoise flavoured with thyme and mustard.

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2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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1 tbsp olive oil
2 leeks, finely sliced
250ml whole milk
100ml double cream
3 tbsp Maille Dijon Mustard
Few sprigs thyme, leaves only
600g sweet potato, skins scrubbed then sliced into 0.3cm coins
4 essential Waitrose Lamb Steaks
300g spring greens (About 300g)

Preheat the oven to 200˚C, gas mark 6. Heat ½ tbsp oil in a large saucepan and add the leeks, cover and sweat for 8-10 minutes, stirring occasionally until soft. Pour in the milk and cream, add the mustard, thyme leaves and sweet potatoes, then stir to coat. Season and heat until just steaming; simmer for 5 minutes.
Tip the potato mixture into a small ovenproof dish (about 1-1.5 litres in volume) and arrange in even layers. Bake for 35-40 minutes until cooked through.
Just before the potatoes are ready, cook the lamb. Heat the remaining ½ tbsp oil in a large frying pan. Season the steaks and fry for 3 minutes on each side, ensuring the surfaces of the meat are fully cooked. Rest for a couple of minutes, then slice and serve with the dauphinoise and steamed spring greens.