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
Ingredients
Directions
Prepare
Cut chops or steaks from the loin of mutton, removing the bone and some fat.
Beat the chops to tenderize them and season with salt and pepper.
Grill
Heat your grill over a bed of clear, bright coals.
Grease the grill bars with suet and place the chops on the grill.
Turn the chops frequently while cooking.
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 loin chops
- Forms the main meat; beating breaks up muscle fibres so the chops feel more tender.
- Suet
- Greases the grill bars so the meat does not stick and tear as it cooks.
The step that matters
Turn the chops frequently while cooking. Frequent turning over direct coals cooks the chops evenly and helps keep the surface from burning before the centre is done.
“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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