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Lamb, Cold Roast, Stew of

A stew made by coating sliced cold roast lamb with bread crumbs, pickles, vinegar, and gravy, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb, Cold Roast, Stew of

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lamb

  1. Slice the cold lamb into thin pieces and trim them neatly.

  2. Season the slices with pepper and coarse sea salt.

  3. Dip each piece in finely-grated bread crumbs moistened with gravy.

Bake and serve

  1. Sprinkle the slices with 1-2 tablespoons of finely-minced pickles.

  2. Pour 2 tablespoons of pickle vinegar and 4 tablespoons of gravy over the meat.

  3. Place the dish in a 350°F (175°C) oven until heated through, about 30 minutes.

  4. Garnish with browned potato balls before serving.

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 + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Lamb + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together520 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Walnut + potatotop 11% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Pepper + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 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

Cold roast lamb
Forms the main body of the dish, already cooked and needing only gentle reheating.
Bread crumbs
Coat the lamb slices and absorb gravy, giving a moist, lightly textured crust.
Gravy
Moistens the crumbs and meat, adding savoury flavour and keeping the slices from drying out.
Pickles
Add a sharp, tangy note that cuts through the richness of the meat.
Pickle vinegar
Adds acidity that brightens the flavour of the lamb and gravy.

The step that matters

Heating through without drying the meat. The lamb is already cooked, so it only needs to warm through. Extended heat dries out thin slices, and the gravy and vinegar help keep them moist in the oven.

Swap the walnut

How well each one fits the dish's main ingredients (lamb, pepper, bread, meat, vinegar, potato):

  1. Beansfits better
  2. Sesamefits better
  3. Peanutfits better
  4. Walnutthe original

Fit is the average pairing score against lamb, pepper, bread, meat, vinegar, potato. 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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