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Boned Quarter of Lamb

A boned quarter of lamb stuffed with forcemeat, braised in butter and water, thickened with cream and eggs, served with vegetables and fried chops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Boned Quarter of Lamb

Ingredients

Directions

Prepare the lamb

  1. Remove the shoulder from the lamb and bone it.

  2. Stuff the lamb with fine forcemeat and skewer it into a nice shape.

Braise and stew

  1. In a pot, melt the butter and braise the lamb, adding the water and stirring until the gravy is drawn.

  2. Cut the lamb into pieces and stew them in white gravy.

  3. Thicken the white gravy with cream and eggs until very white.

  4. Cut the long bones into chops and fry them.

  5. Thicken the braising gravy, then add haricots and minced truffles or other seasonal vegetables.

Plate and serve

  1. Place the stuffed shoulder in the center of a dish with its sauce, surround it with the lamb pieces covered in white sauce, and arrange the fried chops around the edge.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Lamb + truffletop 17% of all pairs
    Smell alikelow
    Cooked together134 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb shoulder
Forms the main body of the dish, providing the meat that is stuffed, braised and stewed.
Butter
Adds fat and richness to the pot when the lamb is braised.
Cream
Thickens the white gravy and gives it a smooth, pale, rich texture.
Eggs
Thicken the white gravy as they set with heat, giving it body.
Haricots
Add vegetable body and freshness alongside the lamb and gravy.

The step that matters

Thickening the white gravy with cream and eggs. Eggs thicken by setting when heated, so the mixture must be warmed gently and stirred. If it gets too hot, the eggs can curdle and the gravy turns grainy instead of smooth and white.

“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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