Skip to main content
Main

Peas with Lamb

A lamb and pea stew thickened with flour and flavored with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peas with Lamb

Ingredients

Directions

Cook the lamb and peas

  1. Boil the lamb in enough water to cover it.

  2. Add salt and onion.

  3. When the lamb is half cooked, add the peas that have been boiled in another saucepan for 10 minutes.

  4. Once the meat and peas are done, remove the fat.

Make the sauce

  1. Thicken the broth with flour and add the pea water to create a butter sauce.

  2. Flavor the sauce with parsley.

Finish and serve

  1. Use the meat broth for soup.

  2. Add one or two egg yolks and serve in cups.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peas + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Onion + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Lamb
Provides the main meat and rich flavor in the broth and sauce.
Peas
Add sweetness and body to the sauce as they break down.
Flour
Thickens the broth so it becomes a smooth, coating sauce.
Onion
Adds savory aroma to the cooking broth.

The step that matters

Thickening the broth with flour. Flour must be mixed in evenly before the liquid is hot enough to set, or it clumps into lumps. Stirring it into the broth as it cooks gives a smooth sauce that thickens as the starch swells.

Swap the peas

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

  1. Chickpeafits better
  2. Lentilsfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against lamb, onion, flour, parsley. 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.

More lamb and peas recipes

Stew 4 See all 2 →

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes