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Lamb Chops

Lamb chops are seasoned, coated in egg and crumbs, then fried or broiled, served hot with parsley and optional sides.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Chops

Ingredients

Directions

Prepare the chops

  1. Trim the flap from the loin of lamb.

  2. Cut the lamb into chops about ¾ inch thick.

Cook

  1. Prepare a bright, clear fire.

  2. Lay the chops on the grill.

  3. Broil the chops until they are a nice pale brown, turning as needed.

  4. Season the chops with pepper and coarse sea salt, or sprinkle them with vinegar, pepper, and salt.

  5. Dip the chops in beaten egg.

  6. Roll the chops in cracker or bread crumbs.

  7. Fry the chops.

Serve

  1. Serve the chops very hot, garnished with crisp parsley.

  2. Serve the chops on a bed of mashed potatoes.

  3. Accompany with asparagus, spinach, or 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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together217 recipes

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

  3. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + asparagustop 8% of all pairs
    Smell alikestrong
    Cooked together566 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lamb + asparagustop 9% of all pairs
    Smell alikemoderate
    Cooked together207 recipes

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

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

What each ingredient does

Loin of lamb
Is the main meat, cut into chops that cook through and brown on the surface.
Egg
Binds the crumb coating to the chops so it adheres during frying.
Cracker or bread crumbs
Forms a crisp, browned crust that contrasts with the tender meat.
Vinegar
Adds a sharp acidity that brightens the rich flavour of the lamb.

The step that matters

Broil the chops until pale brown, turning as needed. Lamb chops are thin and lean, so they dry out quickly over direct heat. Turning them promotes even cooking, and stopping at a pale brown avoids charring the surface before the interior is done.

Swap the potato

How well each one fits the dish's main ingredients (lamb, pepper, vinegar, egg, bread, parsley, asparagus):

  1. Shallotfits better
  2. Spinachfits better
  3. Capsicumfits about as well
  4. Potatothe original

Fit is the average pairing score against lamb, pepper, vinegar, egg, bread, parsley, asparagus. 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.

More lamb chops recipes

Breaded 30Fried 21Broiled 17Grilled 4with Mashed Potatoes 4Baked 3 See all 54 →

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