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Ressed Breast of Lamb

Breaded lamb breast cut into pieces, fried, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Ressed Breast of Lamb

Ingredients

Directions

Prepare the lamb

  1. Trim the lamb breasts well.

  2. Wipe them clean and immerse in boiling hot stock.

  3. Simmer for 1 hour, then remove and bone the meat.

  4. Press the meat and let it cool.

  5. Cut each breast into 4 pieces.

  6. Season with salt and pepper.

Bread and fry

  1. Dip in beaten eggs and coat with bread crumbs.

  2. Fry in hot oil until golden brown.

Serve

  1. Serve with tomato sauce or other sharp sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Lamb breasts
Provide the main meat, which becomes tender from simmering and is then pressed and cut into portions.
Eggs
Bind the bread crumbs to the meat so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.
Tomato sauce
Adds acidity that contrasts with the rich, fried meat.

The step that matters

Pressing and cooling the meat before breading. Pressing the simmered meat while it cools helps it hold a flat, compact shape, so the egg and crumb coating stays even and does not fall off in the hot oil.

Swap the tomato

How well each one fits the dish's main ingredients (lamb, pepper, egg, bread):

  1. Asparagusfits better
  2. Capsicumfits about as well
  3. Spinachfits about as well
  4. Tomatothe original

Fit is the average pairing score against lamb, pepper, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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