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Brochette of Spring Lamb

Lamb steak skewers marinated with herbs, lemon, and butter, then broiled and served with Colbert sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 450 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Brochette of Spring Lamb

Ingredients

Directions

Marinate

  1. Marinate the lamb steaks in a mixture of shallots, chives, mint, garlic, lemon juice, nutmeg, melted butter, salt, and pepper for 1 hour.

Prepare and cook

  1. Remove the steaks from the marinate and roll them in fresh grated bread crumbs.

  2. Thread the breaded steaks onto skewers.

  3. Broil the skewers until the lamb is cooked through.

Serve

  1. Serve with Colbert sauce poured around.

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. Shallot + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Chive + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Mint + lemontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,998 recipes

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

  5. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Lamb
Provides the main meat, which becomes tender and juicy when cooked through.
Lemon juice
Adds acidity that brightens the flavour and begins to break down the meat's surface.
Melted butter
Carries the aromatics and adds fat for richness and moisture during broiling.
Bread crumbs
Form a coating that helps the surface brown and seals in some moisture.
Shallots
Add a mild, sweet onion-like aroma to the marinade.

The step that matters

Broil the skewers until the lamb is cooked through. Lamb cooked too long dries out and turns tough, while undercooked meat is unsafe. Breaded pieces can brown quickly before the centre heats, so watch the skewers closely and check doneness.

Swap the mint

How well each one fits the dish's main ingredients (lamb, shallot, chive, clove, garlic, lemon, nutmeg):

  1. Parsleyfits better
  2. Capersfits better
  3. Winter savoryfits better
  4. Mintthe original

Fit is the average pairing score against lamb, shallot, chive, clove, garlic, lemon, nutmeg. 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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