1.35kg (3 lb) breast of lamb
1 pt (600 ml) beef stock
1 lb (450 g) leeks
Salt and pepper to taste
1 1/2 lb (700 g) potatoes, mashed
1 pt (600 ml) beef stock
1 lb (450 g) leeks
Salt and pepper to taste
1 1/2 lb (700 g) potatoes, mashed
method
1. Trim excess fat from the lamb and divide into single bones.
2. Put into a saucepan with the stock and slowly bring to the boil, then cover and simmer for about 30 minutes.
3. While the lamb is cooking, trim and slice the leeks and cook in a pan with very little water for about 10 minutes.
4. Drain the lamb and the leeks.
5. Season the potato and use like pastry to line a well greased, shallow ovenproof dish.
6. Spread the leeks over the potato and top with the lamb.
7. Sprinkle on salt and pepper to taste and bake in the oven Gas mark 7, 425°F (220°C) for 30 minutes, until the lamb is brown and crisp.
2. Put into a saucepan with the stock and slowly bring to the boil, then cover and simmer for about 30 minutes.
3. While the lamb is cooking, trim and slice the leeks and cook in a pan with very little water for about 10 minutes.
4. Drain the lamb and the leeks.
5. Season the potato and use like pastry to line a well greased, shallow ovenproof dish.
6. Spread the leeks over the potato and top with the lamb.
7. Sprinkle on salt and pepper to taste and bake in the oven Gas mark 7, 425°F (220°C) for 30 minutes, until the lamb is brown and crisp.
serving amount
serves 6
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