Lamb To The Slaughter Roast Lamb Recipe

While Roald Dahl is perhaps best known for his children’s books like ‘Charlie and the Chocolate Factory‘ and ‘The BFG’, he’s also penned stories for adults. While the children’s books deal with fantastical characters, his adult books are typically set in the real world and have dark themes.

In Lamb to the Slaughter, for instance, a disgruntled housewife murders her husband using a frozen leg of lamb. She then serves the unsuspecting police the same leg of lamb – now beautifully roasted – while they debate what kind of instrument could have been used to kill him.

While that’s not exactly a story to whet your appetite, we thought we’d share a recipe for a roast leg of lamb as a tribute to Dahl’s prowess. Enjoy this with a side of potatoes for lunch or dinner.

Print Recipe

Roast Lamb Recipe

A delicious, juicy lamb roast.

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

MetricUS Imperial

Ingredients

• 2 kg leg of lamb
• 1 bulb garlic
• 1/2 bunch fresh rosemary
• 1 1/2 kg potatoes
• 1 lemon zested
• olive oil

To make the mint sauce

• 1 bunch fresh mint
• 1 tsp sugar
• 3 tbsp white wine vinegar

Servings MetricUS Imperial Ingredients 2 kg leg of lamb 1 bulb garlic 1/2 bunch fresh rosemary 1 1/2 kg potatoes 1 lemon zested olive oil To make the mint sauce 1 bunch fresh mint 1 tsp sugar 3 tbsp white wine vinegar

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat an oven to 200C.
2. Break the garlic bulb into cloves and peel three.
3. Chop half the rosemary leaves.
4. Peel and halve the potatoes.
5. Crush the peeled garlic, chopped rosemary, lemon zest together.
6. Add a few tablespoons of olive oil.
7. Season the lamb with salt and pepper and then rub the oil mixture over the meat.
8. Place on the hot bars of the oven to begin to roast.
9. Parboil the potatoes for two minutes.
10. Drain and put them in an oven friendly tray.
11. Add the remaining rosemary leaves, whole garlic cloves and a goof amount of olive oil to the tray and toss with the potatoes.
12. Place under the roasting lamb.
13. Finely chop the mint leaves and mix with sugar, salt, a tablespoon of hot water and the vinegar.
14. After an hour and half of it cooking, take the lamb out of the oven.
15. Top the lamb with the mint sauce and serve with the potatoes.