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Orange and Mint Sauce for Roast Lamb

A citrus and mint sauce for roast lamb made with oranges, lemon juice, sugar, water, and mint leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange and Mint Sauce for Roast Lamb

Ingredients

Directions

Prepare the fruit

  1. Quarter the oranges and cut them into small pieces.

  2. Add the juice of 1 lemon.

Make the syrup

  1. Boil ½ cup sugar with a little water until it threads slightly.

  2. Stir in the chopped mint leaves.

Chill and serve

  1. Prepare in the morning and set on ice until serving.

  2. Serve in sherbet glasses.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + minttop 4% of all pairs
    Smell alikemoderate
    Cooked together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Orange + minttop 9% of all pairs
    Smell alikemoderate
    Cooked together549 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Oranges
Provide juice and pulp for body, along with natural sweetness and acidity.
Sugar
Sweetens the sauce, and boiling it to a thread gives the syrup body.
Lemon juice
Adds acidity that balances the sweetness and brightens the flavour.
Mint
Adds fresh aroma.

The step that matters

Boiling the sugar to a slight thread. Sugar syrup thickens as water evaporates and its concentration rises. Stopping at the slight thread stage gives a light body; boiling too long makes the syrup too thick and can start to caramelise.

Swap the mint

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

  1. Cinnamonfits better
  2. Gingerfits better
  3. Peppermintfits better
  4. Mintthe original

Fit is the average pairing score against orange, lemon, 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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