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Lamb Cutlets a LA Zingari

Braised lamb necks with tomato puree and veloute sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lamb and tomato work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 979 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets a LA Zingari

Ingredients

Directions

Prepare the lamb

  1. Remove the chine bone and tops of the ribs from the lamb necks.

  2. Wrap each neck in half a sheet of paper and tie it securely with twine.

  3. Chop the fat trimmings and chine bones.

Braise

  1. Add the stock-pot vegetables.

  2. Cover with enough water to braise.

  3. Bring the mixture to a boil.

  4. Add the tied necks.

  5. Slowly boil for about one hour until tender.

Cool and finish

  1. Cool in the larder overnight or quickly with ice if needed sooner.

  2. Reduce a pint or quart of tomato puree over heat with a little veloute.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together979 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Necks of lamb
Form the main body of the dish, becoming tender through long, slow braising.
Puree of tomatoes
Adds acidity and body to the sauce as it reduces.
Veloute
Thickens the tomato puree into a richer, smoother sauce.

The step that matters

Slowly boil until tender. Boiling too hard toughens and dries the meat. A gentle, steady simmer lets collagen break down slowly, so the necks become tender without falling apart or losing moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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