You can vary the roots as you wish, using up any lurking in the veg drawer – just ensure the total weight comes to 1kg
- Prepare20 mins
- Cook1 hr
- Total time1 hr 20 mins
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.
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.