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Lamb, Minced

A simple minced lamb dish seasoned with salt and pepper, simmered in stock and 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 ↓

Lamb, Minced

Ingredients

Directions

Prepare

  1. Mince the cold roast lamb finely and season with salt and pepper.

Cook

  1. Heat the stock in a chafing dish until hot.

  2. Stir in the minced meat and heat thoroughly.

  3. Thicken the mixture with browned flour.

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 main meat, which is cooked through again and held in the sauce.
Browned flour
Thickens the stock into a sauce that clings to the minced meat.
Stock
Supplies the liquid base that carries the meat and moistens it.

The step that matters

Thicken the mixture with browned flour. Flour must be stirred in gradually into hot liquid so it disperses without lumps; starch then swells as it heats, thickening the sauce evenly.

“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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