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Ribs of Lamb

Roasted lamb ribs seasoned with coarse sea salt and lightly dredged in flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,402 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Ribs of Lamb

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.

Prepare

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

  2. Sprinkle the ribs of lamb with a little coarse sea salt.

  3. Dredge the ribs lightly with flour.

Roast

  1. Roast the lamb for about one hour, or longer if the ribs are thick.

  2. Baste the lamb gently at first, then more briskly as it finishes.

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 + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Ribs of lamb
Main protein that becomes tender and browns as it roasts.
Flour
Light coating that helps the outside brown and crisp in the oven.

The step that matters

Basting the lamb. Gentle basting early keeps the surface from drying, while brisker basting near the end builds a glazed, browned crust. Basting too hard early can wash off seasoning and coating.

“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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