SHOPPING LIST: Roast Lamb Leg with New Potatoes, Peas and Mint Yoghurt (4 portions)
Meal Plan 9, Sunday dinner (spring and summer fresh, lamb, 4 portions: the potatoes, peas and mint yoghurt are for tonight's portion)

[ ] 800 g boneless lamb leg joint (rolled and netted), fully defrosted if frozen
[ ] 2 cloves garlic
[ ] olive oil (you need 2 tsp)
[ ] dried thyme (you need 1 tsp)
[ ] black pepper (you need 1 pinch)
[ ] 200 g baby new potatoes (tonight's portion)
[ ] 80 g frozen peas (tonight's portion)
[ ] 3 tbsp plain Greek-style yoghurt (about 45 g, tonight's portion)
[ ] 6 fresh mint leaves, chopped (tonight's portion)
[ ] 1 tsp lemon juice (tonight's portion)

Cupboard check: olive oil, dried thyme, black pepper are probably already at home.
Lamb tip: a 800 g joint needs about 24 hours to defrost fully in the fridge. Take it out of the freezer on Friday evening if it is frozen.
Freezer: three lidded containers for the other portions.