Why it works: Sauce and molasses work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 280 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cordero Asado a LA Miel De Caña
Ingredients
Directions
Marinate a leg of lamb in equal parts soy sauce, molasses, and Malaga wine for about 24 hours.
Drain, dry, and place the lamb in the oven to roast.
Baste the lamb with the drained marinade during roasting.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Molasses | 1 tbsp (20g) | 58 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Sauce + molassestop 16% of all pairsSmell alikemoderateCooked together280 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Lamb + saucetop 21% of all pairsSmell alikelowCooked together925 recipes
Shared aroma: decanoic acid (soapy, waxy).
-
Lamb + molassestop 40% of all pairsSmell alikelowCooked together30 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leg of lamb
- The main cut of meat, which provides the body and substance of the dish.
- Soy sauce
- Adds salty, savoury depth and helps the surface brown during roasting.
- Molasses
- Adds sweetness and a dark, sticky glaze as its sugars caramelise in the oven.
The step that matters
Drain and dry the lamb before roasting. A dry surface browns instead of steaming. Molasses contains plenty of sugar, which darkens quickly, so the surface can scorch if the oven is too hot or the meat is basted too late.
“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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