Preparation
1. Peel potatoes and boil on a high heat with peeled garlic until very soft.
2. After 45mins preheat oven to 220C.
3. Wrap exposed lamb ribs with tin foil to protect from burning.
4. Season lamb with salt, pepper, olive oil, and rosemary.
5. Cook in preheated oven for 35mins.
6. Finely shred leeks, fry on low heat in a little butter until they turn golden.
7. Mash the potato with the mustard, creme fraiche, remaining butter and olive oil.
8. Stir in leeks.
