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Boiled Mutton Chops

Grilled mutton chops seasoned with pepper, salt, and 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 ↓

Boiled Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the chops from a tender loin of mutton and trim off excess fat.

  2. Beat and level the chops slightly.

Grill

  1. Preheat a grill over a bright fire and rub the bars with a little butter.

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

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 chops, and its fat adds richness and flavour as it renders on the grill.
Butter
Rubbed on the grill bars to keep the chops from sticking and to add a little richness.

The step that matters

Turning the chops frequently while grilling. Frequent turning over a bright fire lets heat reach the meat evenly, so the outside browns without the inside drying out or the surface burning.

“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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