Why it works: Mutton and cauliflower work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 86 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓
Mutton with Haricots or Other Vegetables
Ingredients
Directions
Lard the loin of mutton and season it with coarse sea salt.
Roast the mutton on a spit until cooked to your liking.
Serve with stewed haricots or other vegetables, such as cauliflowers.
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.
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Mutton + cauliflowertop 24% of all pairsSmell alikemoderateCooked together86 recipes
Shared aroma: 2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loin of mutton
- Provides the main meat, whose rich fat and fibre give the dish its body and flavour as it roasts.
- Haricots
- Supply starchy, soft texture and mild earthiness to balance the rich roasted meat.
The step that matters
Roast the mutton on a spit until cooked to your liking. Meat continues to cook after it leaves the heat, and roasting on a spit exposes the outside to intense heat while the centre stays cooler. Removing it at the right moment keeps it juicy rather than dry or tough.
“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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