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Shoulder of Lamb Grilled

A lamb shoulder grilled after boiling, seasoned with egg yolk, breadcrumbs, herbs, and served with a butter‑ketchup‑lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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 ↓

Shoulder of Lamb Grilled

Ingredients

Directions

Prepare the lamb

  1. Boil the shoulder of lamb and score it in checkers about 1 inch square.

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

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

Grill and make the sauce

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

  2. Prepare a sauce by mixing flour and water with fresh butter, mushroom or walnut ketchup, 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

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

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

What each ingredient does

Shoulder of lamb
Forms the main body of the dish and provides the meat that is cooked and browned.
Egg yolk
Binds the seasonings and crumbs to the surface of the lamb.
Bread crumbs
Form a crust on the surface that browns during grilling.
Fresh butter
Adds richness and fat to the sauce, giving it a smooth body.
Flour
Thickens the sauce with water and butter.

“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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