Skip to main content
Main

To Grill a Loln of Lamb

A lamb loin grilled after boiling, coated with egg yolk, breadcrumbs, parsley, and served with butter, lemon, or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

To Grill a Loln of Lamb

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the leg of lamb for 30 minutes.

  2. Remove it and score the meat like pork.

Coat and roast

  1. Brush the scored lamb with the beaten egg yolk.

  2. Sprinkle the bread crumbs mixed with minced parsley over the lamb.

  3. Place it in a 400°F (200°C) oven and roast until brown.

Serve

  1. Serve with melted butter and lemon, pickle, or tomato sauce, especially if served cold.

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

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

  3. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  5. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Leg of lamb
Forms the main body of the dish, and the meat that is cooked and served.
Egg yolk
Binds the crumb coating to the meat's surface and helps it brown.
Bread crumbs
Form a crisp, browned crust over the scored surface when roasted.
Minced parsley
Adds a fresh, herbal aroma and flavour to the crumb crust.
Melted butter
Adds fat and richness to the served lamb.

The step that matters

Roast until brown. The crumb crust needs enough oven time to brown and crisp without burning. Under-roasting leaves it pale and soft, while over-roasting can scorch the crumbs before the lamb is cooked through.

Swap the tomato

How well each one fits the dish's main ingredients (lamb, egg, bread, parsley, butter, lemon):

  1. Asparagusfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against lamb, egg, bread, parsley, butter, lemon. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesCream of Tomato SoupCream of Tomato Soup107 recipes