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Roast Lamb, with Mint Sauce

Roast lamb seasoned with salt, pepper, and flour, cooked in water.

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 ↓

Roast Lamb, with Mint Sauce

Ingredients

Directions

Prepare

  1. Prepare the lamb roast by wiping it clean.

  2. Dredge the meat with coarse sea salt, black pepper, and all-purpose flour.

  3. Place 1 cup of water in the roasting pan.

Roast and serve

  1. Roast the meat on a rack, basting often.

  2. Cook for 15 minutes per pound.

  3. Serve hot on a platter.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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 roast
Provides the main meat, whose fat and protein give the dish its flavour and juiciness.
All-purpose flour
Helps the surface brown and thickens the pan juices as they reduce.

The step that matters

Cook for 15 minutes per pound.. Cooking time depends on the roast's weight and starting temperature, so time alone is a rough guide. Overcooking dries the lean meat, so checking the internal temperature gives a more reliable result.

“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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