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Lamb, Breast Of, Broiled

Broiled lamb breast cooked with stock, herbs, onion, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb, Breast Of, Broiled

Ingredients

Directions

Simmer

  1. Trim the breast of lamb.

  2. Place it in a stewpan and cover with stock.

  3. Add the bunch of sweet herbs and the onion with cloves.

  4. Simmer gently until tender enough to remove the bones.

Coat and broil

  1. Remove the bones and sprinkle with pepper and salt.

  2. Brush the meat with egg and coat with bread crumbs.

  3. Optionally, add chopped parsley or powdered herbs to the crumbs.

  4. Broil until golden brown.

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

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

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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
Provides the rich, fatty meat that becomes tender during slow simmering.
Egg
Acts as a binder so the bread crumbs adhere to the meat.
Bread crumbs
Form a crisp coating that browns under the broiler.

The step that matters

Simmer gently until tender enough to remove the bones. Boiling vigorously can toughen the meat and break it apart. A gentle simmer lets connective tissue slowly soften, so the meat becomes tender while the bones can be removed cleanly.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (lamb, onion, clove, pepper, egg, bread):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Garlicfits about as well
  4. Allspicefits about as well

Fit is the average pairing score against lamb, onion, clove, pepper, egg, bread. 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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