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Broiled Breast of Lamb

A lamb breast roasted under a broiler, finished with butter, coarse sea salt, and black 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

  1. Preheat the broiler to moderate heat.

  2. Lay the lamb breast, inside side toward the broiler, and broil slowly, turning often.

  3. When cooked, lightly butter the meat and season with coarse sea salt and black pepper.

  4. Remove the fore-leg before broiling for even cooking.

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

Lamb breast
Fatty cut that stays moist and tender when broiled slowly, as its fat softens and renders.
Butter
Adds richness and helps the surface brown and taste savoury when brushed onto the cooked meat.

The step that matters

Broil slowly, turning often. High direct heat can char the outside before the thick meat cooks through. Slow broiling with frequent turning lets heat reach the centre gradually, giving even cooking and a well-browned surface.

“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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