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Saddle of Lamb, a LA Macedoine

A braised lamb saddle served with a macédoine of vegetables and glazed with a sweet glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Peas and carrot are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,994 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Saddle of Lamb, a LA Macedoine

Ingredients

Directions

Braise and glaze

  1. Braise the boned and stuffed saddle of lamb as directed.

  2. Warm the lamb.

  3. Glaze the lamb.

Plate and serve

  1. Dish it up and garnish with a rich Macédoine of vegetables tossed in Allemande sauce.

  2. Surround the lamb with a border of artichoke bottoms or small turnips boiled in white broth with sugar and salt.

  3. Fill the turnips with half green peas and the remainder with glazed small carrots.

  4. Glaze the lamb again and serve.

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. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  4. Sugar + carrottop 28% of all pairs
    Smell alikelow
    Cooked together4,211 recipes

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

  5. Sugar + peastop 31% of all pairs
    Smell alikelow
    Cooked together1,928 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Saddle of lamb
Long braising breaks down connective tissue, leaving the meat tender and moist.
White broth
Braising liquid that gently cooks the lamb and the border vegetables while adding savory flavor.
Lump of sugar
Caramelizes during glazing, adding sweetness and a glossy browned coating to the lamb.
Small carrots
Add sweetness and color, and become tender-glazed when cooked with sugar.
Green peas
Add fresh sweetness and bright green color to the border of turnips.

The step that matters

Glazing the lamb. Sugar caramelizes quickly and can burn before the surface turns glossy. Warming the lamb first and glazing briefly and gently gives an even, amber coating without bitter, scorched spots.

Swap the peas

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

  1. Beansfits better
  2. Chickpeafits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against lamb, sugar, 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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