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Lamb Cooked with Peas

A stew of lamb breast and salt pork with peas, cooked in water and finished with butter‑flour roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lamb and pork match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 623 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cooked with Peas

Ingredients

Directions

Prepare

  1. Cut the breast of lamb and salt pork into medium pieces.

  2. Place in a stew pan and cover with enough water.

Cook the stew

  1. Cook until tender, then skim the surface.

  2. Roll butter in flour and add to the stew.

  3. Add green peas and cook until done.

  4. Season with salt and pepper to taste.

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 + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 meat that becomes tender during long, gentle simmering.
Salt pork
Adds fat and savory flavor that enriches the broth.
Butter
Rolled in flour, it thickens the stew and adds richness.
Flour
Coats the butter so it thickens the liquid as the stew cooks.
Green peas
Add sweetness and a fresh, tender texture to the stew.

The step that matters

Roll butter in flour and add to the stew. Flour clumps if added dry, but coating butter in flour lets it disperse and thicken the liquid evenly as it heats, avoiding lumps.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pork, butter, flour, pepper):

  1. Almondfits better
  2. Beansfits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against lamb, pork, butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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