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Mutton Chops, Grilled

Grilled mutton chops seasoned with pepper and coarse sea salt, served hot with optional 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 ↓

Mutton Chops, Grilled

Ingredients

Directions

Prepare

  1. Trim the mutton chops and sprinkle with pepper and coarse sea salt.

  2. Preheat a grill or gas stove to high heat.

Grill and serve

  1. Grill the chops over a clear fire for ten minutes, turning once.

  2. Serve hot, optionally with a small lump of butter on top.

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

Mutton chops
Main protein; searing over high heat browns the surface and gives a savoury, charred flavour.
Butter
Optional topping that adds richness and a little fat to the hot chops.

The step that matters

Grilling over high heat. The fire must be clear and hot so the outside browns quickly before the inside overcooks. Turning once lets both faces sear evenly and keeps the meat juicy.

“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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