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Shoulder of Lamb Grilled

A lamb shoulder boiled, scored, seasoned, coated with breadcrumbs and herbs, then grilled until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Shoulder of Lamb Grilled

Ingredients

Directions

Prepare the lamb

  1. Boil the shoulder of lamb and score it in checkers about an inch square.

  2. Rub the scored surface with the egg yolk, then season with salt and pepper.

  3. Strew the lamb with bread crumbs and dried parsley or sweet herbs.

Grill and serve

  1. Grill the lamb over a clear fire or in a Dutch oven until it is a nice light brown.

  2. Serve with gravy or a sauce made by mixing flour and water with butter, ketchup, and lemon juice.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Shoulder of lamb
Forms the main body of the dish, becoming tender after boiling and then browning on the grill.
Egg yolk
Binds the seasonings and bread crumbs to the scored surface so they stay in place.
Bread crumbs
Form a crisp, light brown crust on the outside of the meat as they cook.
Butter
Adds richness and fat to the sauce, carrying flavour and helping it feel smooth.
Lemon juice
Adds acidity that brightens the rich lamb and butter in the sauce.

The step that matters

Grill until light brown. Browning comes from heat acting on the crumb and surface sugars and proteins, so the fire must be clear and steady. Too much heat scorches the crumbs before the inside is cooked through.

“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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