SHOPPING LIST: Slow-Roast Lamb Shoulder with Dauphinoise Potatoes and Green Beans (6 portions)
Meal Plan Occasions 3, dinner party main (serves 6, lamb)

[ ] 2.2 kg bone-in lamb shoulder
[ ] 4 cloves garlic, cut into slivers
[ ] 4 sprigs fresh rosemary, leaves picked, plus extra sprigs for the tin
[ ] olive oil (you need 3 tbsp)
[ ] flaky sea salt (you need 2 tsp)
[ ] black pepper (you need 1 tsp)
[ ] 3 onions, thickly sliced
[ ] 1 lemon, halved
[ ] lamb or vegetable stock cube (you need 1 cube)
[ ] 1.2 kg waxy potatoes (such as Désirée or Charlotte), peeled and sliced 3 mm thick
[ ] 300 ml double cream
[ ] 200 ml whole milk
[ ] 2 cloves garlic, crushed (for the dauphinoise)
[ ] 25 g butter, for the dish
[ ] 60 g Gruyère or Cheddar cheese, grated
[ ] 600 g green beans, trimmed
[ ] 20 g butter, for the beans
[ ] plain flour, for the gravy (you need 1 tbsp)

Cupboard check: olive oil, flaky sea salt, black pepper, lamb or vegetable stock cube, plain flour, for the gravy are probably already at home.
Lamb tip: a 2.2 kg shoulder needs about 24 hours to defrost in the fridge. Take it out of the freezer 2 days before.
Gruyère: Cheddar works as well, but Gruyère is nuttier.