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Lamb Olives

Sliced lamb rolled with poultry dressing, baked with butter and water, served with pan gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,232 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lamb Olives

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut slices about ½ inch thick from the leg of lamb.

  2. Spread each slice with poultry dressing.

  3. Roll up the slices and secure with small skewers or toothpicks.

Bake and serve

  1. Place them in a dripping pan with a little water and 1 tablespoon of butter.

  2. Bake in a hot oven at 400°F (200°C) for 45 minutes, basting frequently.

  3. Serve with pan gravy.

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Leg of lamb
Forms the main meat that is rolled around the filling and cooked through.
Poultry dressing
Adds a savoury, moist stuffing inside each rolled slice.
Butter
Adds fat and richness to the pan liquid and helps the surface brown.

The step that matters

Basting frequently in the hot oven. Regular basting keeps the surface moist and helps it brown evenly over the 45 minutes, so the outside does not dry out before the lamb is cooked through.

“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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