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Saddle of Lamb, a LA Macedoine

A braised lamb saddle served with a macédoine of vegetables and a border of boiled turnips or artichoke bottoms.

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

Prepare the lamb

  1. Bone the saddle of lamb.

  2. Stuff the saddle of lamb.

  3. Braise the saddle of lamb as directed for a la Godard.

Prepare the vegetables

  1. Boil the artichoke bottoms or small turnips in white broth with sugar and salt.

  2. Fill the turnips with half green peas.

  3. Fill the turnips with the remainder with small turned or scooped carrots.

  4. Glaze the carrots nicely.

Glaze and serve

  1. Warm the lamb.

  2. Glaze the lamb.

  3. Dish the lamb up.

  4. Garnish with a macédoine of vegetables tossed in Allemande sauce.

  5. Surround the lamb with a border of the boiled artichoke bottoms or small turnips.

  6. Glaze the lamb again.

  7. 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. Peas + artichoketop 8% of all pairs
    Smell alikemoderate
    Cooked together180 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Carrot + artichoketop 8% of all pairs
    Smell alikestrong
    Cooked together226 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

What each ingredient does

Saddle of lamb
Is the main meat, cooked by braising and glazing so it stays moist and gains a glossy finish.
Green peas
Add sweetness and a bright color to the macédoine garnish.
Carrots
Add natural sweetness and color to the macédoine garnish.
Artichoke bottoms or small turnips
Form a tender edible border around the lamb and hold the garnish.
Allemande sauce
Adds richness and a creamy, velvety coating to the vegetables.

The step that matters

Glaze the carrots nicely. Glazing relies on sugar dissolving and reducing with the cooking liquid, so the carrots need enough heat and attention to turn glossy without scorching or drying out.

Swap the peas

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

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against lamb, carrot, artichoke, sugar, sauce. 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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