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Lamb, Breast Of, Stuffed

A lamb breast stuffed with veal forcemeat, cooked with vegetables, butter, and stock, served with glazed meat and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Beans and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,443 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Lamb, Breast Of, Stuffed

Ingredients

Directions

Prepare the lamb

  1. Remove the bones from the lamb and flatten the meat with a rolling pin.

  2. Season the meat with salt and pepper, then spread the veal forcemeat on top.

  3. Roll the meat tightly and bind it securely with string.

Braise

  1. Slice the vegetables and place them in a large stewpan with 2 oz. of butter.

  2. Place the meat on top of the vegetables, cover, and cook gently for 20 minutes.

  3. Add the herbs, peppercorns, and stock to nearly cover the vegetables.

  4. Cover the meat with buttered paper, put on the lid, and braise for 2 hours.

Serve

  1. Cook the French beans in salted water, then drain well.

  2. Melt 1 oz. of butter in a stewpan, add the beans, season with salt and pepper, and toss for a few minutes.

  3. Serve the beans arranged in small groups around the dish, brush the meat with glaze, and serve the sauce in a sauceboat.

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. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

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

  2. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

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

What each ingredient does

Lamb breast
Forms the main body of the dish, becoming tender during long, gentle braising.
Veal forcemeat
Adds a moist, rich filling that flavours the meat as it cooks inside the roll.
Onions
Release sweetness and moisture into the braising liquid, building the base flavour of the sauce.
Carrots
Add sweetness and aromatic depth to the braising liquid and vegetable base.
Butter
Adds richness and carries flavour when softening the vegetables and tossing the beans.
Brown or demi-glace sauce
Provides a concentrated, glossy savoury sauce to serve alongside the meat.

The step that matters

Braising the rolled meat gently. Long, gentle heat with the meat covered breaks down connective tissue slowly and keeps it moist. A hard boil toughens the muscle fibres and dries the outside before the centre is tender.

Swap the onion

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

  1. Tomatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

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