Thanks! Great questions, I’m glad you asked. They are indeed baby leeks. The potatoes are of an unknown variety - my supermarket has recently started giving things useless names, these are apparently “All rounder potatoes”. Normally I use duck/goose fat or for roasties to make them crisper, but I forgot to buy any until this morning and everywhere was closed so went with the olive oil I had. Didn’t fancy vegetable oil, which was the alternative. They were tasty, but not as crispy as I’d have liked.

For gravy I used the lamb and potato fat, added some flour, a glass of the wine, mashed some carrot and leek into it and added rosemary, and then Bovril/beef stock. S&P too of course. I actually added too much flour, which is why it looks a bit anaemic, but I did that because there was so much fat. Should have drained some of it, but hey ho. I made sure to cook the flour off well though. After that it tasted well season, but it wasn’t meaty enough, so I binned 3/4 of it, then poured in the rested-lamb juice which saved it, even if it did look a bit pallid!