SHOPPING LIST: Roast Half Leg of Lamb with Garlic and Rosemary, Roast Potatoes and Mint Sauce (4 portions)
Meal Plan Occasions 1, Easter main (serves 4, lamb)

[ ] 1.3 kg half leg of lamb, bone in
[ ] 4 cloves garlic, cut into slivers
[ ] 3 sprigs fresh rosemary (or 2 tsp dried rosemary)
[ ] olive oil, for the lamb (you need 2 tbsp)
[ ] 1.2 kg floury potatoes (such as Maris Piper), peeled and cut into large chunks
[ ] sunflower oil or goose fat, for the potatoes (you need 4 tbsp)
[ ] 300 g spring greens or green cabbage, shredded
[ ] 15 g butter, for the greens
[ ] 1 tbsp plain flour, for the gravy
[ ] hot lamb or vegetable stock, from 1 stock cube (you need 400 ml)
[ ] 3 tbsp finely chopped fresh mint, for the mint sauce
[ ] 1 tsp caster sugar, for the mint sauce
[ ] 2 tbsp boiling water, for the mint sauce
[ ] 2 tbsp white wine vinegar or malt vinegar, for the mint sauce

Cupboard check: olive oil, for the lamb, sunflower oil or goose fat, for the potatoes, hot lamb or vegetable stock, from 1 stock cube are probably already at home.
Lamb tip: if frozen, a half leg needs about 18 hours to defrost fully in the fridge. Take it out the evening before.
Make ahead: stud the lamb the day before, and parboil the potatoes in the morning.