Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Broiled Mutton Chops
Ingredients
Directions
Preheat the grill until warm.
Place the mutton chops on the grill, ensuring they do not stick.
Cook over high heat to seal in the juices. Avoid piercing the chops with a fork.
Once cooked, season with salt and add butter.
Serve hot.
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 + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 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; high heat seals the surface so the juices stay inside the meat.
- Butter
- Adds richness and a glossy finish that carries flavour across the cooked meat.
The step that matters
Cook over high heat without piercing the chops. High heat browns the surface quickly and seals in juices. Piercing with a fork lets juices escape, leaving the meat drier.
“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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