Skip to main content
Main

Remove — Quarter of Lamb Roasted

A roasted quarter of lamb seasoned with salt, pepper, and optional herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Remove — Quarter of Lamb Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the quarter of lamb with salt, pepper, and herbs if desired.

Roast and rest

  1. Place the lamb in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

  2. Let the lamb rest for 10 minutes before carving.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 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

Lamb
Provides the main protein, which firms and browns as it roasts.
Salt
Seasons the meat and helps it retain moisture during cooking.

The step that matters

Roasting to the target internal temperature. Roasting time varies with the size and shape of the cut, so the internal temperature is the reliable sign of doneness. Pulling the lamb at 145°F (63°C) and letting it rest helps keep the meat juicy rather than dry.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes