It’s traditional to have roast lamb over Easter here in the UK, so David’s recipe was plucked from the “to test” pile for Good Friday. It’s a bit of a strange one, and I’m not sure it will make it into the Cooking the Detectives book, but I’m sharing it here in case you are a fan of him as Poirot, or in other roles.
I deviated from the recipe by roasting the lamb joint in my oven as I don’t have an oven-top smoker. Do you?! I guess that as I didn’t use a smoker, I didn’t really make David Suchet’s Leg of Lamb…
I added a heck of a lot of mustard to the mix in order to get the sauce to a consistency where I didn’t think it would just slide off the lamb and make a big burned puddle in my roasting tin. Here it is, all painted up…
There was a LOT of leftover sauce, which I was tempted to repurpose as a salad dressing. It was super delicious because of all the mustard. But I’d been dipping a pastry brush in and out of it and slathering the lamb with it, so I got afeared of food poisoning and chucked it away. I rarely do this with any leftover foodstuffs and my packed-to-the-gunnels fridge and freezer will prove it, but I still felt guilty about it.
The lamb was super tasty, but if you are going to have a go at this one I would say make half the amount of sauce in David’s recipe and have plenty of mustard and honey on hand to thicken it up…
I only have one other recipe on my spreadsheet for David Suchet and that is Chinese Lemon Chicken. I’m going to see if my chum Taryn over at Retro Food for Modern Times wants to do a cookalong with me on that one. She’s written LOADS about food in Agatha Christie books so if you are a fan of the Queen of Crime, do skip over to Taryn’s site for a peruse. It’s fab.
6 responses
Don’t feel toooo guilty about throwing away possibly-cootie-ridden mustard! I threw out half a jar of coconut oil a few days ago after trying a recipe that didn’t work out, because I decided I would never want to use it again. And then I threw out half of the cake I’d made by the recipe. (Because it’s fairly gross — however I’ve kept the other half in case I run out of other dessert this week.)
I had to look up “cooties” and now I plan to use it in conversation! You know what we Brits do with a half eaten cake we don’t want to throw away? We make TRIFLE!
You had me at “heck of a lot of mustard”. Anything with mustard is bound to taste good!
A – I totally agree! Luckily I have a “heck of a lot of mustard” due to a recent media scare here in the UK about a shortage of Dijon mustard – I am a panic buyer!
Sir David Courtney Suchet
Your lamb is a wonderful treat. With the potatoes, brussies, carrots and slices of the wonderful Easter treat! You might also want to try a few slices of fresh ginger. Very tasty.
I get such a kick out of all you do !!!
Ah, Jane, this comment has made my day. I love the fact you get a kick out of it, I do too!!