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Breast of Lamb and Cucumbers

A lamb breast stewed in gravy, grilled, and served with stewed cucumbers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and cucumber work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 269 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breast of Lamb and Cucumbers

Ingredients

Directions

Prepare and stew

  1. Remove the chine bone from the breast of lamb.

  2. Stew the lamb with 1 pint of gravy until the bones can be easily removed.

Grill and serve

  1. Grill the lamb on a gridiron.

  2. Serve the grilled lamb on a dish with nicely stewed cucumbers.

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 + cucumbertop 17% of all pairs
    Smell alikemoderate
    Cooked together269 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Lamb breast
Provides the main meat, which becomes tender through slow stewing before grilling.
Gravy
Adds moisture and savoury flavour while the lamb stews.
Cucumbers
Serve as the stewed vegetable accompaniment, softening and absorbing the cooking liquid.

The step that matters

Stew the lamb until the bones can be easily removed. Long, gentle stewing in liquid breaks down connective tissue so the meat becomes tender. Stopping too early leaves the meat tough and the bones hard to lift out cleanly.

“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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