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Lamb Chops

Lamb chops coated in egg, bread, parsley, and spices, fried and served with a sauce of trimmings, butter, flour, lemon pickle, and mushroom catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb Chops

Ingredients

Directions

Prepare the chops

  1. Cut the neck or loin of lamb into chops.

  2. Rub the chops with the beaten yolk of an egg.

  3. Dip the chops into grated bread mixed with chopped parsley, salt, and pepper.

Cook and serve

  1. Fry the chops in good dripping until light brown.

  2. Make a sauce with the trimmings, thickening it with butter rolled in flour.

  3. Add a little lemon pickle and mushroom catsup to the sauce.

  4. Garnish with fried parsley and serve with or without gravy.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

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

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

What each ingredient does

Egg yolk
Binds the breadcrumb coating so it adheres to the chops.
Grated bread
Forms a crisp coating that browns during frying.
Butter
Combined with flour to thicken the sauce and add richness.
Flour
Thickens the sauce when cooked with butter.
Neck or loin of lamb
Forms the main meat, cooked until lightly browned.

The step that matters

Fry the chops in good dripping until light brown. Frying over steady heat browns the coating through Maillard browning while the lamb cooks inside. Too little heat leaves the coating pale and greasy, and too much burns it before the meat is done.

“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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