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Lamb, Bladebone Of, Broiled

Broiled lamb bladebone seasoned with salt, pepper, dry mustard, clarified butter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Lamb, Bladebone Of, Broiled

Ingredients

Directions

Prepare

  1. Score the flesh of the lamb into squares about 1 inch apart.

  2. Mix salt, pepper, and dry mustard to make a powder, then rub the spice mixture well into the flesh of the lamb.

  3. Optionally, egg and breadcrumb the lamb before broiling.

Broil and serve

  1. Place the lamb on a hot grill, 4 to 5 inches above a clear fire.

  2. Broil the lamb on one side, then the other, until hot throughout (about 15 minutes).

  3. Transfer to a hot dish, brush with clarified butter, and squeeze lemon juice over it.

  4. Serve immediately.

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. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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

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

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 itself, which is cooked through by direct heat from the grill.
Clarified butter
Adds richness and a glossy finish, and carries flavour over the cooked surface.
Lemon juice
Adds acidity that brightens the rich, fatty flavour of the lamb.
Dry mustard
Adds a sharp, pungent note that complements the lamb's richness.

The step that matters

Broil the lamb on one side, then the other, until hot throughout. Lamb shoulder is thick, so the surface can char before the centre heats. Turning it and keeping the grill at a clear distance lets heat reach the middle evenly without burning the outside.

Swap the mustard

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

  1. Asparagusfits better
  2. Spinachfits better
  3. Potatofits better
  4. Mustardthe original

Fit is the average pairing score against lamb, pepper, butter, lemon. 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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