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Shoulder of Lamb Grilled

Grilled lamb shoulder served with a sauce of cullis, ketchup, lemon juice, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Shoulder of Lamb Grilled

Ingredients

Directions

Roast and season

  1. Roast the shoulder of lamb until three-quarters cooked.

  2. Score the meat in a chequered pattern.

  3. Season with coarse sea salt and black pepper.

Grill and serve

  1. Grill gently until fully cooked and lightly browned.

  2. In a saucepan, combine cullis, ketchup, lemon juice, and fresh butter.

  3. Heat the sauce and serve it over the grilled lamb.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Lamb shoulder
Provides the meat that becomes tender and juicy during slow roasting and grilling.
Cullis
Forms the liquid base of the sauce, adding body and savoury depth.
Ketchup
Adds sweetness and acidity to the sauce, balancing the richness of the meat.
Lemon juice
Adds acidity that brightens the sauce and cuts through the fat.
Butter
Adds fat and smooth richness to the sauce, helping it emulsify and shine.

The step that matters

Grill gently until fully cooked and lightly browned. Gentle heat lets the lamb finish cooking through without scorching the surface. Browning comes from the Maillard reaction, which needs dry surface heat, so the meat should be turned and watched closely.

“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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