Skip to main content
Main

Shoulder of Lamb Grilled

Grilled shoulder of lamb seasoned with egg yolk, pepper, sea salt, bread crumbs, herbs, and served with a butter, catsup, and lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Shoulder of Lamb Grilled

Ingredients

Directions

Prepare the lamb

  1. Boil the shoulder of lamb and score it in 1-inch squares.

  2. Rub the scored lamb with the egg yolk, then season with pepper and coarse sea salt.

  3. Strew bread crumbs and dried parsley or sweet herbs over the lamb.

Grill and make the sauce

  1. Grill or broil the lamb over a clear fire or in a Dutch oven until light brown.

  2. Prepare a sauce by mixing flour and water with fresh butter, mushroom or walnut catsup, and lemon juice.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Shoulder of lamb
Provides the main meat, which becomes tender from the initial boiling before grilling.
Egg yolk
Acts as a binder that helps the bread crumbs and herbs cling to the surface.
Bread crumbs
Form a coating that helps the surface brown and crisp under heat.
Fresh butter
Adds richness and fat to the sauce, carrying flavor and smoothing its texture.
Lemon juice
Adds acidity that brightens the rich sauce and balances its fat.

The step that matters

Grilling until light brown. Heat must be steady and watched closely, since the crumb and yolk coating can scorch before the lamb is heated through. Light browning comes from surface heat and sugar and protein reactions, so the goal is color without burning.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes