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Hashed Lamb, and Blade Bone Broiled

A dish of hashed lamb served with a broiled blade bone, topped with a sauce of coulis, sherry vinegar, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sherry and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Hashed Lamb, and Blade Bone Broiled

Ingredients

Directions

Prepare the lamb

  1. Season the blade bone with coarse sea salt and black pepper.

  2. Grill the blade bone on a gridiron for about 30 minutes.

  3. Cut the remaining lamb into small pieces.

Make the hash

  1. Heat a little coulis in a saucepan until hot.

  2. Add 2-3 drops of sherry vinegar and a little mushroom ketchup to the coulis.

  3. Bring the mixture to a boil, then add the lamb pieces.

  4. Keep the lamb warm by the side of the stove.

Serve

  1. Serve the hash on a dish with the grilled blade bone on top.

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. Sherry + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Sherry + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

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

  5. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

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

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

What each ingredient does

Blade bone from the shoulder of lamb
Provides the rich meat and bone that is grilled and served on top as the centrepiece.
Coulis
Supplies the liquid base that carries the flavour of the hash.
Sherry vinegar
Adds acidity that brightens the rich lamb and coulis.
Mushroom ketchup
Adds savoury, umami depth to the sauce.

The step that matters

Keep the lamb warm by the side of the stove. Holding the lamb gently warm rather than boiling it keeps the meat tender and juicy. Excess heat toughens muscle proteins and dries the meat out.

“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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