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Roulade of Spring Lamb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Lamb and milk work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 414 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Roulade of Spring Lamb

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Bone the loin of lamb, then roll and tie it together.

  2. Roast in a 400°F (200°C) oven for about 15 to 20 minutes.

  3. Serve the lamb on a plate, garnished with milk sauce.

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 + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Milk + saucetop 29% of all pairs
    Smell alikelow
    Cooked together3,759 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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