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Hashed Lamb, Blade Bone

A dish of lamb hash served with a roasted blade bone, accompanied by gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and shallot are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Lamb, Blade Bone

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 the blade bone

  1. Score the blade bone.

  2. Season the blade bone with salt and pepper.

  3. Place the blade bone on a tart dish.

  4. Brush the blade bone with oiled butter.

  5. Warm the blade bone in the oven at 350°F (175°C).

Make the hash

  1. Cut the remaining lamb into small pieces.

  2. Heat the coulis in a stewpan.

  3. Add mushroom ketchup and shallot vinegar to the coulis.

  4. Add the lamb to the hot coulis without boiling.

  5. Keep the lamb and coulis warm by the stove.

Brown and serve

  1. Remove the blade bone from the oven.

  2. Brown the blade bone on a gridiron.

  3. Serve the hash on a dish with the blade bone in the center.

  4. Garnish with sliced gherkins.

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. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Blade bone from shoulder of lamb
Forms the centerpiece of the dish and provides the meat cooked whole and browned.
Oiled butter
Adds fat and richness, helping the blade bone brown and stay moist.
Coulis
Forms the saucy base that the lamb is warmed and held in.
Mushroom ketchup
Adds savory, umami depth to the coulis.
Shallot vinegar
Adds acidity that brightens the rich lamb and sauce.

The step that matters

Add the lamb to the hot coulis without boiling. Boiling toughens meat proteins and makes lamb dry and stringy. Keeping the sauce hot but below a boil lets the small pieces warm through while staying tender.

Swap the shallot

How well each one fits the dish's main ingredients (lamb, pepper, butter, mushroom, ketchup, vinegar):

  1. Capsicumfits about as well
  2. Shallotthe original
  3. Tomatofits about as well
  4. Spinachfits less well

Fit is the average pairing score against lamb, pepper, butter, mushroom, ketchup, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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