Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Roast Lug of Lamb
Ingredients
Directions
Prepare the lamb
Cut deep incisions around the bone and in the flesh of the lamb.
In a bowl, mix bread crumbs, salt, pepper, marjoram or savory, and enough butter to make the crumbs stick together.
Fill the incisions with the dressing.
Season the meat with salt and pepper.
Roast and baste
Place the lamb on a spit and roast it over a clear fire.
Dredge flour over the lamb.
Baste it with the gravy.
Finish the gravy
Skim the fat off the gravy.
Add a little flour mixed with water.
Let it boil once.
Serve the gravy in a gravy boat.
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.
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Pepper + marjoramtop 3% of all pairsSmell alikestrongCooked together2,609 recipes
Shared aroma: estragole (anise, licorice).
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Marjoram + flourtop 11% of all pairsSmell alikemoderateCooked together1,265 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Lamb + peppertop 12% of all pairsSmell alikemoderateCooked together3,165 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lug of lamb
- Is the main cut that is roasted, so its flesh and bone set the dish's texture and flavour.
- Bread crumbs
- Absorb butter and seasonings to form a dressing that keeps the filling moist inside the meat.
- Butter
- Binds the crumbs together and adds richness and moisture to the dressing.
- Flour
- Dredged over the roasting lamb and stirred into the gravy to thicken it.
The step that matters
Let the gravy boil once after adding the flour and water. Flour thickens gravy only when heated enough for its starch to swell; boiling once cooks out the raw flour taste and sets the thickness.
Swap the marjoram
How well each one fits the dish's main ingredients (lamb, bread, pepper, butter, flour):
- Parsleyfits better
- Nutmegfits about as well
- Cinnamonfits about as well
- Marjoramthe original
Fit is the average pairing score against lamb, bread, pepper, butter, flour. 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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