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Lamb, Braised Loin of

A braised lamb loin cooked with bacon, green onions, carrots, savory herbs, mace, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb, Braised Loin of

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Bone the loin of lamb.

  2. Line the bottom of a pot with bacon.

  3. Add the boned lamb on top of the bacon.

Braise

  1. Chop the green onions and carrots, and add them to the pot.

  2. Add the savory herbs, pounded mace, and stock.

  3. Season with salt to taste.

  4. Cover and braise for 1 hour in a moderate oven at 350°F (175°C).

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Lamb + carrottop 14% of all pairs
    Smell alikemoderate
    Cooked together724 recipes

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

  3. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  4. Lamb + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,407 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Lamb loin
Is the main meat that becomes tender during slow braising.
Bacon
Renders fat into the pot, adding savory flavour and moisture to the lamb.
Stock
Provides the braising liquid that keeps the meat moist and carries flavour.
Carrots
Add sweetness and soften during braising, flavouring the cooking liquid.
Green onions
Contribute mild aromatic flavour that mellows during long, gentle cooking.

The step that matters

Cover and braise at a moderate heat. Covering traps steam and keeps the liquid from evaporating, while gentle heat breaks down connective tissue slowly. Higher heat would toughen the meat and dry the pot.

Swap the mace

How well each one fits the dish's main ingredients (lamb, onion, carrot):

  1. Cuminfits better
  2. Parsleyfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against lamb, onion, carrot. 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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