Why it works: Garlic and lamb are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 1,376 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓
The recipe
Serves 4Ingredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Garlic + lambtop 5% of all pairsAroma overlapmoderateMentioned together1,376 recipes
Shared aroma: acetic acid (sour, vinegar).
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Celery + carrottop 1% of all pairsAroma overlapstrongMentioned together10,172 recipes
Shared aroma: myristicin (spice, warm).
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Olive + tomatotop 1% of all pairsAroma overlapstrongMentioned together14,164 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Onion + garlictop 1% of all pairsAroma overlapstrongMentioned together29,030 recipes
Shared aroma: furaneol (caramel, strawberry).
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Tomato + chickpeatop 2% of all pairsAroma overlapmoderateMentioned together537 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the chard
How well each one fits the dish's main ingredients (olive, onion, garlic, celery, carrot, tomato, chickpea):
- Potatobetter flavor fit
- Capsicumbetter flavor fit
- Eggplantbetter flavor fit
- Chardthe original
Fit is the average pairing score against olive, onion, garlic, celery, carrot, tomato, chickpea. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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