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Quartier d’Agneau Pane Et Roti

A quarter of lamb, breaded and roasted, served with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,322 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Quartier d’Agneau Pane Et Roti

Ingredients

Directions

Prepare

  1. Lard the upper side of the lamb joint with lean bacon.

  2. Sprinkle the other side thickly with bread crumbs.

Roast and brown

  1. Cover with paper to prevent burning and roast.

  2. When nearly done, remove from the fire.

  3. Cover the un-larded side with seasoned bread crumbs mixed with salt and chopped parsley.

  4. Return the lamb to a hot fire to brown.

Serve

  1. Serve with a little vinegar poured over it.

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. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

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

  5. Bread + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Fore quarter of lamb
Forms the main joint of meat that is roasted and carries the whole dish.
Lean bacon
Lardoons pushed into the meat add fat and savoury flavour as they melt during roasting.
Bread crumbs
Form a crisp, browned crust on the outside of the joint and help hold in moisture.
Fresh parsley, finely chopped
Adds fresh, green aroma to the crumb coating.

The step that matters

Returning the lamb to a hot fire to brown. The paper covering protected the crumbs while roasting, so the crust is still pale. A short blast of high heat browns the crumbs and sets the crust; too little heat leaves it soft, and too long can scorch it.

Swap the parsley

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

  1. Garlicfits better
  2. Pepperfits about as well
  3. Peppermintfits about as well
  4. Parsleythe original

Fit is the average pairing score against lamb, bread, vinegar. 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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