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Fried Lamb

A dish of boiled lamb leg served with fried lamb chops, finished with butter and parsley.

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

Fried Lamb

Ingredients

Directions

Prepare the lamb

  1. Separate the leg from the loin and cut off the shank.

  2. Boil the leg until tender.

  3. Cut the loin into chops.

  4. Season the chops with salt and pepper.

  5. Dredge the chops.

Fry and serve

  1. Fry the chops until golden brown.

  2. Place the boiled leg in the center of a serving dish.

  3. Arrange the fried chops around the leg.

  4. Melt butter.

  5. Pour the melted butter over the lamb.

  6. Sprinkle with chopped parsley.

  7. Garnish with fried parsley.

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

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

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

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb leg
Provides the large centerpiece cut that becomes tender through boiling.
Lamb loin
Cut into chops that brown in hot oil for a crisp, golden exterior.
Butter
Adds richness and a glossy finish when poured over the lamb.
Black pepper
Adds sharp aroma and mild heat to the seasoned chops.

The step that matters

Fry the chops until golden brown. Frying needs enough oil at a steady heat. Too cool and the chops steam and turn pale and greasy; too hot and the outside burns before the inside cooks through.

“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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