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Lamb with Rice

A dish of roasted lamb pieces topped with a butter and egg yolk seasoned rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and rice work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb with Rice

Ingredients

Directions

Prepare the lamb

  1. Partially roast the lamb.

  2. Cut it into pieces.

  3. Season the lamb and place it in a dish.

  4. Add a little water.

Make the rice

  1. Boil the rice until dry.

  2. Season the rice with salt.

  3. Stir in the butter and 4 beaten egg yolks.

  4. Reserve some yolk for topping.

Assemble and bake

  1. Spread the rice mixture over the lamb.

  2. Use the reserved yolk to cover the top.

  3. Bake until light brown.

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 + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

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

What each ingredient does

Lamb
Forms the savory base of the dish, cooked first to develop flavor and partial doneness.
Rice
Forms the bulk layer that soaks up flavor and sets into a firm, dry layer when boiled down.
Egg yolks
Bind the rice with richness and set during baking, helping the top brown smoothly.
Butter
Adds fat and richness, giving the rice a softer texture and a more rounded flavor.

The step that matters

Bake until light brown. Egg yolks set and the surface browns through Maillard reactions; pulling the dish too early leaves the topping runny, while overbaking dries it out.

“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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