Skip to main content
Main

Fried Breast of Lamb, Meat Sauce

A lamb breast cut into 2‑inch squares, seasoned with salt, dusted with flour, fried and steamed in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Lamb and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,402 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Fried Breast of Lamb, Meat Sauce

Ingredients

Directions

  1. Season the lamb breast with coarse sea salt and dip it in flour.

  2. Fry in a pan until nicely browned.

  3. Cover the pan and steam for 10 minutes 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. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Lamb breast
Provides the main protein and fat, which render and crisp during frying.
Flour
Forms a thin coating that promotes browning and a crisp outer surface.

The step that matters

Frying until nicely browned. Browning depends on surface dryness and steady pan heat. Crowding the pan or leaving moisture on the meat causes steaming instead of browning, leaving the crust pale and soft. Flour helps the surface brown, but it must be fried properly before the lid goes on.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes