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Broiled Shoulder of Lamb

Broiled shoulder of lamb seasoned with salt, pepper, and butter, served hot with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Shoulder of Lamb

Ingredients

Directions

Prepare

  1. Press the boned shoulder of lamb for broiling.

  2. Preheat a gridiron over a clear fire and grease the bars with butter.

Broil and serve

  1. Place the lamb on the gridiron and turn it frequently while cooking.

  2. When cooked, prepare a hot dish with a large lump of butter, pepper, and salt.

  3. Once the butter is melted, transfer the lamb to the dish and serve immediately.

  4. Garnish with parsley.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. 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

Lamb shoulder
Provides the main meat, which becomes tender and juicy when cooked slowly over heat.
Butter
Adds richness and moisture, and keeps the lamb from sticking to the hot gridiron bars.

The step that matters

Turning the lamb frequently on the gridiron. Frequent turning over a clear fire spreads the heat evenly and prevents the outside from burning before the inside is cooked through. Taking the lamb off too early leaves it underdone, while leaving it too long dries it out.

“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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