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Lamb Rechauffe

A baked lamb and rice stew with tomatoes and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lamb Rechauffe

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Place the diced lamb in a casserole dish.

Assemble and bake

  1. Add the hot lamb broth, strained tomatoes, and salt.

  2. Stir in the uncooked rice and minced pimento if desired.

  3. Bake for 40 minutes.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Lamb + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

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

  3. Lamb + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together979 recipes

    Shared aroma: trans,trans-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

Lamb
Provides the meat and savory flavor that the dish is built around.
Rice
Absorbs the hot broth and tomatoes as it cooks, becoming tender and giving the dish body.
Strained tomatoes
Adds acidity and body to the liquid, along with savory flavor.
Lamb broth
Supplies the cooking liquid that the rice absorbs and that carries flavor through the dish.

Swap the tomato

How well each one fits the dish's main ingredients (lamb, rice):

  1. Asparagusfits better
  2. Okrafits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against lamb, rice. 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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