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Lamb, Bladebone Of, Broiled

Broiled lamb bladebone seasoned with salt, pepper, dry mustard, clarified butter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lamb, Bladebone Of, Broiled

Ingredients

Directions

Prepare

  1. Score the flesh of the lamb into squares about an inch apart.

  2. Mix salt, pepper, and dry mustard in a bowl.

  3. Rub the spice mixture into the scored flesh and lamb.

Broil and serve

  1. Place the lamb on a hot grill, 4 to 5 inches above a clear fire.

  2. Broil the lamb for about 15 minutes, turning until hot throughout.

  3. Transfer to a hot dish, brush with clarified butter, and squeeze lemon juice over it.

  4. Serve immediately.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Lamb shoulder
Provides the main meat, which cooks through over direct fire while staying tender when served hot.
Clarified butter
Adds richness and a glossy finish, carrying flavor onto the surface of the meat.
Lemon juice
Adds acidity that brightens the rich, fatty lamb flavor.

The step that matters

Broil until hot throughout. Turning the lamb over a clear fire lets the heat reach the center without burning the outside. Cutting into the scored flesh shows whether the meat is cooked through.

Swap the mustard

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

  1. Asparagusfits better
  2. Spinachfits better
  3. Potatofits better
  4. Mustardthe original

Fit is the average pairing score against lamb, pepper, butter, lemon. 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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