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Lamb Cutlets Larded, Breast Rolled, and French Beans

A lamb dish with larded cutlets, rolled breast, and French beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and beans are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,733 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Cutlets Larded, Breast Rolled, and French Beans

Ingredients

Directions

Prepare the cutlets

  1. Lard the lamb cutlets.

  2. Blanch them.

Braise the cutlets

  1. Lay bacon in a stewpan.

  2. Add the cutlets.

  3. Pour in the stock.

  4. Cover with bacon sheets.

  5. Set on a slow stove with a little heated charcoal on the cover.

Prepare the lamb breast

  1. Bone the lamb breast.

  2. Beat it flat.

  3. Brush with egg.

  4. Sprinkle with salt.

  5. Sprinkle with pepper.

  6. Spread with force-meat.

  7. Roll it up.

  8. Tie with pack thread.

Braise and finish

  1. Place in a white braise.

  2. Cook for about two hours.

  3. After cooking, dry the breast with a cloth.

  4. Glaze it.

  5. Bake the cutlets in the oven for a few minutes.

  6. Glaze them.

  7. Serve the French beans on the dish.

  8. Arrange cutlets around.

  9. Place the lamb breast in the middle.

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 + beanstop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

  2. Lamb + beanstop 11% of all pairs
    Smell alikemoderate
    Cooked together158 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

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

  4. Lamb + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together469 recipes

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

  5. Meat + beanstop 16% of all pairs
    Smell alikemoderate
    Cooked together369 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Lamb cutlets
Main protein; slow cooking makes the meat tender and moist.
Bacon
Adds fat and savoury flavour, and its sheets cover the meat to keep it moist while cooking.
Stock
Braising liquid that gently cooks the meat and adds moisture and savour.
Egg
Brushed on the breast to help the seasoning and force-meat hold and give a glossy finish.

The step that matters

Slow braise on a gentle stove. Cooking slowly at low heat lets the connective tissue in the lamb soften without drying or toughening the meat. Too much heat makes the meat tough and the liquid evaporate.

Swap the beans

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

  1. Walnutfits about as well
  2. Sesamefits about as well
  3. Beansthe original
  4. Peasfits about as well

Fit is the average pairing score against lamb, pepper, egg, meat. 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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