Skip to main content
Main

Eoast Lamb

Roast lamb served with mashed potatoes, green peas, fried parsnips, green corn, string beans, summer squash, and mint sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Corn and beans match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,211 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Eoast Lamb

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the leg of lamb and dredge it with coarse sea salt and flour.

Roast

  1. Cook in a 400°F (200°C) oven for 1 hour, or 1 hour and 15 minutes in a tin kitchen.

  2. Baste the lamb often.

Make gravy and serve

  1. Make gravy as for mutton, omitting the jelly.

  2. Serve with mashed potatoes, green peas, fried parsnips, or other vegetables.

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. Corn + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together1,211 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Parsnip + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together85 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + corntop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Potato + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together655 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Peas + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together949 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Lamb leg
Forms the main roasted meat, whose fat and juices carry the flavour of the dish.
Flour
Coats the surface, helping the exterior brown and form a light crust during roasting.
Coarse sea salt
Seasons the meat and helps draw out moisture that aids surface browning.

The step that matters

Baste the lamb often. Spooning the rendered fat and juices back over the meat keeps the surface moist and encourages even browning, helping prevent a dry exterior while the interior cooks.

Swap the peas

How well each one fits the dish's main ingredients (lamb, flour, mutton, potato, parsnip, corn, beans):

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

Fit is the average pairing score against lamb, flour, mutton, potato, parsnip, corn, beans. 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 roast lamb recipes

Quarter 15Shoulder 15Forequarter 13with Mint Sauce 7Fore Quarter 3Leg 3 See all 71 →

You might also like

Mutton BrothMutton Broth292 recipesPotato CroquettesPotato Croquettes255 recipesGreen PeasGreen Peas229 recipesCorn FrittersCorn Fritters203 recipes