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Beoiled Mutton Chops

Broiled mutton chops seasoned with pepper and coarse sea salt, served hot with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beoiled Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the chops from the tenderloin of mutton, removing excess fat and trimming them into a nice shape.

  2. Slightly beat and level the chops.

Grill and serve

  1. Preheat a grill over a bright, clear fire and rub the bars with a little fat.

  2. Place the chops on the grill and turn them frequently.

  3. Cook for about 8 minutes until done.

  4. Season with pepper and coarse sea salt.

  5. Serve on a very hot dish, rubbing a small piece of butter on each chop.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Loin of mutton
Forms the meat that becomes tender and juicy when cooked quickly over high heat.
Butter
Adds richness and a glossy finish that melts over the hot chops.

The step that matters

Turning the chops frequently on the grill. Frequent turning on a hot grill helps the meat cook evenly and avoids scorched outer surfaces while the centre reaches the desired doneness. Keeping the fire bright and clear supports steady, even heat.

“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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