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.

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