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Lambs' Rumps and Ears, Brown

Brown lamb rumps and ears braised, broiled, and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Lambs' Rumps and Ears, Brown

Ingredients

Directions

Prepare and braise

  1. Scald lambs' rumps and ears until very clean.

  2. Braise them in veal stock until half done.

Finish and serve

  1. Remove rumps, brush with egg yolk, and sprinkle with grated bread.

  2. Broil the rumps gently.

  3. Stew the ears until the liquid is nearly reduced, then add coulis and cook until tender.

  4. Serve the rumps around the ears with sauce.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 rumps and ears (in the method)
Main meat, which turns tender through scalding, braising and stewing.
Veal stock
Braising liquid that gives the meat moisture and a savoury, rich flavour.
Egg yolk
Brushed on the rumps, it helps the grated bread crust bind and brown under the broiler.
Grated bread
Forms a crumb coating that crisps and browns when the rumps are broiled.

The step that matters

Broil the rumps gently. High heat can scorch the bread crumbs and egg yolk before the meat heats through. Gentle heat lets the coating brown evenly while the meat stays moist.

“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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