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Pried Lamb

Thin slices of lamb fried in butter and served with a sauce of butter, anchovies, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pried Lamb

Ingredients

Directions

Prepare the lamb

  1. Cut the loin of lamb into thin slices.

  2. Beat the slices and soak them in water to remove the blood.

Cook and serve

  1. Fry the slices in butter until cooked through.

  2. For the sauce, combine butter, anchovies, and lemon juice.

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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Lamb + lemontop 22% of all pairs
    Smell alikemoderate
    Cooked together1,127 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

Loin of lamb
Forms the main protein, cooked tender and juicy when sliced thin and fried.
Butter
Fat for frying the lamb, adding richness and browning to the meat's surface.
Anchovies
Add salty, savoury depth to the butter sauce, enriching its flavour.
Lemon
Lemon juice adds acidity that brightens the rich butter and anchovy sauce.

The step that matters

Fry the slices in butter until cooked through. Thin slices cook quickly, so overcooking dries them out. Cooking only until the centre is done keeps the meat tender while the surface browns.

Swap the lemon

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

  1. Coconutfits better
  2. Apricotfits about as well
  3. Lemonthe original
  4. Plumfits about as well

Fit is the average pairing score against lamb, butter. 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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