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Broiled Lamb Chops

Broiled lamb chops seasoned with salt, pepper, and lemon, served with butter‑lemon gravy and French peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Broiled Lamb Chops

Ingredients

Directions

Prepare

  1. Trim the edges of the lamb chops to give a round appearance.

  2. Rub both sides of the chops lightly with oil and sprinkle with coarse sea salt and black pepper.

Cook and serve

  1. Broil the chops for 5 to 7 minutes on each side.

  2. Serve on a hot platter and pour over the chops a gravy made of melted butter and lemon juice.

  3. In the center, place a mound of heated, drained, and seasoned French peas.

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. Lemon + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  4. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  5. Pepper + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thick french lamb chops
Provide the meat that is browned and cooked through under the broiler.
Butter
Melts into the sauce that coats the chops, adding richness and moisture.
Juice of ½ lemon
Adds acidity to the butter sauce, brightening the rich meat.
French peas
Serve as the side dish, adding sweetness and a soft texture.

The step that matters

Broiling the chops for 5 to 7 minutes per side. Thick chops need enough heat to brown the outside while the inside stays juicy. Too little time leaves them pale and underdone, while too much dries the surface and toughens the meat as proteins tighten.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pepper, butter, lemon):

  1. Chickpeafits better
  2. Almondfits better
  3. Beansfits about as well
  4. Peasthe original

Fit is the average pairing score against lamb, pepper, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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