FOR THE SLOW BRAISED LEG OF LAMB:

• Preheat oven to 300 degrees. Make slits all around the leg of lamb using a paring knife, and insert a piece of the prepared garlic into each slit. Generously season lamb with salt (1 tsp per pound) and pepper.

• Heat a large Dutch oven over medium-high heat add olive oil and sear lamb on all sides until golden brown, about 3 minutes per side. Add wine and simmer for 1 minute.  Add stock and the fresh rosemary sprigs; bring to a boil. Cover dutch oven with lid, and braise the lamb in oven for 4 hours, rotating the leg of lamb every hour.

• Transfer lamb to a platter.  Skim fat from the top of the juices in the dutch oven. Simmer remaining juices over medium heat until reduced by half, about 10. Spoon sauce over lamb when serving.

FOR THE LEEK CONFIT:

• Remove the outer skin of each leek. Chop leeks into 1/2 inch thick rings, discarding the root end and the dark green tops. Gently rinse any rings that look dirty.

• Arrange sliced leeks in a shallow baking pan along with garlic cloves. Drizzle olive oil over the top of the leeks & garlic. Season with salt and add in thyme sprigs.

• Roast leeks in the same oven as the lamb. After 30 minutes carefully flip each leek ring  so that they cook evenly. Slow roast for another 30 minutes until lightly golden and melted. Add more oil if leeks begin to dry out and brown.

FOR THE SWEET POTATO PUREE:

• Prepare the sweet potatoes by peeling and chopping into large chunks. Prepare a steamer and steam the sweet potatoes until fork tender, about 15-20 minutes.

• Add the steamed sweet potatoes to the bowl of a food processor along with butter, salt, freshly grated nutmeg and white pepper. 

• Puree for about 1 minute until the puree is light and creamy. Serve immediately.