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, Geilled
Ingredients
Directions
Trim the mutton chops and sprinkle them with pepper and coarse sea salt.
Preheat a grill or gas stove to high heat.
Grill the chops over a clear fire for ten minutes.
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.
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 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
- Forms the main body of the dish, supplying the meat's protein, fat and savoury flavour.
The step that matters
Preheat to high heat before grilling. A very hot grill browns the surface of the meat through the Maillard reaction, building flavour and a crust. If the grill is not hot enough, the chops steam and turn grey rather than charring lightly.
“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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