Skip to main content

Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage

By epicurious · From Open Recipes · 10 ingredients
Jump to recipe ↓

Why it works: Red wine and lamb match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 184 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

The recipe

Makes 12 servings

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + lambtop 9% of all pairs
    Aroma overlapstrong
    Mentioned together184 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Lamb + beeftop 2% of all pairs
    Aroma overlapstrong
    Mentioned together896 recipes

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

  3. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Shallot + mustardtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together842 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Shallot + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,949 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (red wine, mustard, sage, olive, garlic, lamb, beef):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Onionbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against red wine, mustard, sage, olive, garlic, lamb, beef. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).