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Grilled Lamb

Grilled lamb squares coated with butter, egg yolk, herbs, and breadcrumbs, roasted with water and served with a lemon‑ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Grilled Lamb

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. In a bowl, mix lamb squares with butter, egg yolk, pepper, salt, bread crumbs, and herbs.

Roast and finish

  1. Place the lamb in a dripping pan and add water.

  2. Baste the lamb often while roasting until cooked through.

  3. For the gravy, season with lemon juice, lemon rind, and tomato ketchup.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  5. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 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
Forms the main body of the dish and is the protein that cooks through.
Butter
Adds fat and richness, helping the coating stay moist during roasting.
Egg yolk
Binds the coating mixture so the bread crumbs and herbs stick to the lamb.
Bread crumbs
Form a crisp coating that helps the lamb brown in the oven.
Lemon juice
Adds acidity that brightens the flavour of the gravy.

The step that matters

Baste the lamb often while roasting. Frequent basting moistens the surface and keeps the lamb from drying out while the coating browns, so the meat stays juicy until it is cooked through.

“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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