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To Grill a Shoulder of Lamb

A lamb shoulder is steamed, seasoned, coated with egg and breadcrumbs, then grilled until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Grill a Shoulder of Lamb

Ingredients

Directions

Prepare

  1. Steam the shoulder of lamb in a close steamer until half cooked.

  2. Season with salt and pepper.

Coat and grill

  1. Brush the lamb with the beaten egg.

  2. Cover with finely rolled bread-crumbs or cracker.

  3. Place on a grill and broil over a slow fire until rich brown, being careful not to scorch.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 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

Lamb shoulder
Forms the main body of the dish and is cooked through by steaming first.
Beaten egg
Acts as a binder so the crumb coating sticks to the meat.
Bread-crumbs or cracker
Forms a crisp coating that browns on the grill.

The step that matters

Broiling until rich brown without scorching. Crumbs brown quickly from sugars and proteins in the coating, so a slow fire lets the crust colour evenly while the lamb heats through. Too hot a fire burns the crumbs before the meat is warm to the centre.

“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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