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Cold Roast Lamb

Thin slices of cold roast lamb served in a warm stock thickened with browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cold Roast Lamb

Ingredients

Directions

Prepare

  1. Slice the cold roast lamb into thin pieces.

  2. Season with salt and pepper to taste.

Heat and thicken

  1. In a chafing dish, heat the stock until warm.

  2. Add the sliced lamb to the stock and heat through.

  3. Thicken the mixture with browned flour as desired.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

Cold roast lamb
Provides the meat, which is gently reheated in the stock so it stays tender.
Stock
Supplies the liquid that heats the lamb and forms the base of the sauce.
Browned flour
Thickens the stock into a sauce and adds a light toasted flavour.

The step that matters

Heat through without boiling. Reheating cold meat slowly in warm liquid keeps it moist and tender. Vigorous boiling toughens the protein and dries the slices.

“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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