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Lamb and Pohk

A roast hindquarter of lamb, served with a gravy made from the meat juices, boiling water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb and Pohk

Ingredients

Directions

Roast

  1. Roast the hindquarter of lamb until well done.

  2. Stuff the flap of the loin with superfluous fat for the forcemeat.

  3. Mix the gravy from the meat with boiling water and a little salt.

  4. Add melted butter if needed.

Carve and serve

  1. When carving, squeeze lemon or sprinkle salt over the ribs.

  2. Serve with mint sauce and garnish with parsley or cauliflower sprigs.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

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

  3. Lemon + spinachtop 6% of all pairs
    Smell alikestrong
    Cooked together1,109 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Lamb + spinachtop 10% of all pairs
    Smell alikemoderate
    Cooked together300 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Hind-quarter of lamb
Is the main cut, providing the meat that is roasted and carved for the dish.
Melted butter
Adds fat and moisture to the roast as needed, helping the surface stay rich and flavourful.
Boiling water
Combined with the meat gravy to make a thin, savoury sauce.

The step that matters

Roast until well done. Lamb cooked thoroughly needs enough time at heat for the connective tissue and fat to render, so the meat becomes tender rather than tough. Checking doneness throughout roasting prevents both underdone and dry, overcooked meat.

Swap the spinach

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

  1. Shallotfits better
  2. Okrafits about as well
  3. Potatofits about as well
  4. Spinachthe original

Fit is the average pairing score against lamb, lemon, butter, 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.

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