Skip to main content
Main

Lamb Barioles with Peas

Lamb meatballs steamed with peas, topped with carrot and tongue strips, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Barioles with Peas

Ingredients

Directions

Prepare the lamb

  1. Lay the raw lamb on a board and chop it finely.

  2. Place the chopped lamb in a bowl, season with salt and pepper, and add the beaten eggs and Brown Sauce.

Mould and steam

  1. Thoroughly grease the moulds with butter.

  2. Fill the moulds with the lamb mixture and garnish the tops with cooked carrot and tongue strips.

  3. Steam the moulds in a potato steamer for about 30 minutes.

Serve

  1. Boil the peas until tender and place them in the center of a serving dish.

  2. Unmould the lamb barioles around the peas and pour a little sauce around the base.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

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

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

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

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

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

What each ingredient does

Lamb
Forms the main body of the meatballs and provides the savoury meat flavour.
Eggs
Bind the chopped lamb and set during steaming to hold the shape.
Brown sauce
Adds moisture and rich flavour so the lamb mixture stays tender.
Peas
Provide sweetness and a fresh contrast to the rich lamb.

The step that matters

Steam the moulds gently. Steaming at a steady, moderate heat lets the egg set gradually into a firm but tender custard-like structure. Vigorous boiling or overcooking can make the lamb dense, rubbery, or cause it to split.

Swap the peas

How well each one fits the dish's main ingredients (lamb, egg, sauce, carrot, butter, pepper):

  1. Beansfits better
  2. Sesamefits about as well
  3. Almondfits about as well
  4. Peasthe original

Fit is the average pairing score against lamb, egg, sauce, carrot, butter, pepper. 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

Green PeasGreen Peas229 recipesCarrot SoupCarrot Soup134 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipes