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Hind Quarter of Lamb Marinaded

A marinated hind quarter of lamb seasoned with bacon, broth, wine, and spices, then roasted and served with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Hind Quarter of Lamb Marinaded

Ingredients

Directions

Prepare the lamb

  1. Bone the leg of the lamb.

  2. Fill the cavity with seasoned light force-meat and sew the cavity closed.

  3. Lard the top with slips of fat bacon.

Marinate

  1. In a pot, combine veal broth, vinegar, black pepper, salt, bay leaves, onions, garlic, and Rhenish wine.

  2. Boil the mixture for 15 minutes.

  3. Place the lamb in a deep dish and strain the boiled liquid over the lamb.

  4. Let the lamb marinate for 5 to 6 hours, turning it several times.

Roast and serve

  1. Roast the lamb gently, covering it with a veal caul.

  2. When nearly done, allow it to color slightly and glaze the top.

  3. Serve the lamb with a sauce made from the strained liquid, boiled down to a glaze, and some cullis.

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 + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lamb + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together1,376 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Lamb hind quarter
Forms the main body of the dish and carries the flavor of the marinade into the meat.
Vinegar
Acidity in the marinade helps tenderize the meat and brighten its flavor.
Veal broth
Provides savory liquid that moistens the meat and forms the base of the sauce.
Rhenish wine
Adds acidity and aromatic depth to the marinade and the reduced sauce.
Onions
Contribute sweetness and aromatic flavor to the marinade liquid.
Slips of fat bacon
Fat laid over the top bastes the lean meat and promotes browning during roasting.

The step that matters

Roasting gently under the veal caul. Slow, gentle heat cooks the lamb through evenly, while the caul protects the surface from drying and scorching before the final glaze.

Swap the onion

How well each one fits the dish's main ingredients (lamb, meat, veal, vinegar, pepper, garlic, wine):

  1. Tomatofits better
  2. Capsicumfits about as well
  3. Shallotfits about as well
  4. Onionthe original

Fit is the average pairing score against lamb, meat, veal, vinegar, pepper, garlic, wine. 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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