Why it works: Lamb and mint work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 772 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Lamb Cutlets in Aspic
Ingredients
Directions
Prepare the lamb
Roast the neck of lamb and let it cool.
Trim the lamb neatly and cut it into cutlets.
Assemble and serve
Mask the cutlets with Mint Jelly.
Arrange the cutlets around an entree dish with salad de legumes in the center.
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.
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Lamb + minttop 12% of all pairsSmell alikelowCooked together772 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Neck of lamb
- Forms the main meat of the dish, cut into cutlets after roasting and cooling.
- Mint jelly
- Adds sweet, minty flavour and a glossy coating over the cutlets.
The step that matters
Let the lamb cool fully before trimming and cutting. Cooling firms the cooked meat and sets its juices, so the cutlets hold a clean shape and do not crumble or tear when trimmed and cut.
“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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