Skip to main content
Main

Lamb Barioles with Peas

Lamb meatballs steamed with peas, served with carrot and tongue garnish.

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. Scrape the raw lamb and place the pulp in a bowl, then season the lamb pulp with salt and pepper.

  2. Add the beaten and strained eggs and Brown Sauce to the lamb mixture.

Mould and steam

  1. Thoroughly butter the moulds to ensure easy release.

  2. Fill the moulds with the lamb mixture and garnish 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. Arrange the lamb barioles around the peas and pour any remaining sauce over the dish.

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

Lean lamb
Forms the main body of the meatballs and gives them their meaty flavour.
Eggs
Bind the lamb mixture and help it set firm when steamed.
Brown sauce
Adds moisture and savoury flavour to the lamb mixture.

The step that matters

Steam the moulds gently. Steaming at a steady gentle heat lets the egg set the lamb evenly. Boiling or high heat can make the egg curdle and turn the texture rubbery and dry.

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