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Koast Lamb

A roasted leg of lamb seasoned with pepper, coarse sea salt, and flour, optionally larded with pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pork match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 623 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Koast 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. Rub the leg of lamb with pepper, coarse sea salt, and flour.

  2. Place the lamb in a roasting pan with water.

  3. Optionally, lard the lamb with pork before roasting.

Roast and serve

  1. Roast in a 400°F (200°C) oven for 1 to 2 hours.

  2. Make a gravy from the drippings.

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 + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

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

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

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

  3. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. 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

Leg of lamb
Forms the main body of the dish and provides the meat that is roasted and carved.
Flour
Coats the surface, helping the exterior brown and form a light crust during roasting.
Pork
Optional fat added by larding, which can keep the lean lamb moist as it roasts.

The step that matters

Roast in a 400°F (200°C) oven for 1 to 2 hours. Lamb cooked too long becomes dry and tough as its juices are pushed out. Checking for doneness before the full time helps keep the meat tender and juicy.

“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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