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Lamb and Pork

A roasted lamb hind‑quarter served with a sauce made from its gravy, lemon, and butter, garnished with parsley or cauliflower.

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 Pork

Ingredients

Directions

Roast and prepare

  1. Roast the hind-quarter of lamb until well done.

  2. Stuff the flap of the loin with forcemeat made from the superfluous fat.

  3. For a French touch, cover lean parts with thin slices of bacon while roasting.

Make the sauce

  1. For the sauce, mix the gravy from the meat with boiling water and a little salt.

Carve and serve

  1. When carving, squeeze lemon or sprinkle salt over the ribs and add melted butter if needed.

  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
Provides the main cut of meat, which becomes tender and juicy when roasted until well done.
Bacon
Thin slices laid over lean parts add fat and savoury flavour, keeping the meat moist as it roasts.
Melted butter
Adds fat and richness to the carved 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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