The Science: Lamb and Mint

Lamb is served throughout the year, but is a prominent menu item on spring dinner tables. Lamb is often prepared with mint, which seems like an unlikely combination. But the science shows that they make a perfect pair.

According to America’s Test Kitchen, there are compounds in each ingredient that create a desirable flavor. Lamb has its own unique flavor compared to other red meats. During cooking, flavor compounds are released that are identified as branched-chain fatty acids (BCFA).

Mint also has flavor compounds called branched-chain ketones, which are chemically related to BCFA and the result is a tasty match. Other herbs, such as basil and tarragon, do not have these compounds.

If the lamb consumes clover or ryegrass, that creates another compound, 2,3-octanedione, that is stored in the animal fat. During cooking this creates a sweet, fruity aroma to complement mint.

Learn more about lamb from USDA Food Safety and Inspection Service Lamb from Farm to Table.