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Broiled Breast of Lamb

Broiled lamb breast seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Broiled Breast of Lamb

Ingredients

Directions

Prepare

  1. Cut off the fore‑leg of the lamb breast.

  2. Position the inside of the meat toward the fire.

Broil and serve

  1. Broil the meat moderately, turning it often to prevent scorching.

  2. Once cooked, lightly butter the meat and season with salt and pepper.

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. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Breast of lamb
Provides the fatty meat that browns and becomes tender under the direct heat of the broil.
Butter
Adds richness and a glossy finish, and carries flavor onto the cooked surface.

The step that matters

Turning the meat often while broiling. Direct heat can scorch the surface before the interior cooks through. Frequent turning spreads the heat evenly, so the meat browns gently and cooks at a steady rate.

“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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