Lamb, Leek & Potato Stew

My grandfather was a self-taught chef and had a thriving restaurant in Toronto. He would make this stew for us whenever we visited for Sunday lunch. In the villages where my grandparents grew up, this stew would typically be made in the spring, in the months after Easter while lamb was readily available. I love making this for a small group of friends or family coming over because it can be made in advance and reheated without compromising the flavor of the stew.