Name: Remove Rack of Lamb Larded and Roasted with Puree of Split Peas
Ingredients: 1 rack of lamb; coarse sea salt; pepper; butter; split peas; water

Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Remove Rack of Lamb Larded and Roasted with Puree of Split Peas

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 400°F (200°C).
Season the rack of lamb with coarse sea salt and pepper.
Lard the lamb with butter.
Roast the lamb in the oven until cooked to your liking.
Meanwhile, cook the split peas in water until tender.
Puree the split peas and serve alongside the roasted lamb.

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.

Lamb + peppertop 12% of all pairs

Smell alikemoderate

Cooked together3,165 recipes

Shared aroma: 2-nonenal (fatty, green).
Lamb + peastop 14% of all pairs

Smell alikemoderate

Cooked together650 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Pepper + peastop 15% of all pairs

Smell alikemoderate

Cooked together5,331 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Butter + peastop 16% of all pairs

Smell alikemoderate

Cooked together4,887 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Lamb + buttertop 17% of all pairs

Smell alikemoderate

Cooked together2,232 recipes

Shared aroma: decanal (soap, orange peel).