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Breast of Lamb with Peas

A lamb breast braised with peas, butter, sugar, and salt, served with stewed peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and peas work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 650 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Breast of Lamb with Peas

Ingredients

Directions

Prepare the lamb

  1. Remove the underbone from the breast of lamb and blanch it.

  2. Braise the lamb until cooked through.

Stew the peas

  1. In a stewpan, combine the peas, butter, sugar, and salt.

  2. Cover the stewpan and simmer the peas until nearly done.

  3. Add the seasoned cullis and continue to stew until the peas are tender.

Serve

  1. Glaze the top of the lamb before serving and place the stewed peas underneath.

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 + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  2. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Peas + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,928 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Breast of lamb
Provides the main meat, which becomes tender through long braising.
Green peas
Form the base vegetable, softening and sweetening as they stew.
Fresh butter
Adds fat and richness, giving the peas a smooth, glossy texture.
Sugar
Adds a touch of sweetness that balances the savoury lamb and salt.

The step that matters

Stew the peas until tender. Peas can turn starchy or mushy if cooked unevenly or for too long. Simmering covered over gentle heat until nearly done, then finishing with the cullis, keeps them tender while the liquid reduces slightly.

Swap the peas

How well each one fits the dish's main ingredients (lamb, butter, sugar):

  1. Almondfits better
  2. Sesamefits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against lamb, butter, sugar. 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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