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Pan-broiled Lamb Chops

Pan-broiled lamb chops seasoned with coarse sea salt and served with butter or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,232 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pan-broiled Lamb Chops

Ingredients

Directions

Prepare

  1. Remove excess fat from the lamb chops and wipe them clean.

  2. Heat a pan until it's hissing hot.

Cook

  1. Place the chops in the pan.

  2. Turn the chops immediately to sear the other side.

  3. Turn often using a knife and fork to avoid piercing the surface.

  4. Cook for 6 to 10 minutes.

  5. Sprinkle with salt halfway through.

  6. Drain the chops.

Serve

  1. Serve on a hot platter, spreading with butter or serving with tomato sauce.

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. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb chops
Provide the meat that is seared and cooked through in a hot pan.
Butter
Adds richness and moisture when spread over the hot chops.

The step that matters

Turn the chops often with a knife and fork. Piercing the meat lets its juices escape, which leaves the chops drier. Turning with tongs or a knife and fork keeps the surface intact so the juices stay inside and the crust browns evenly.

“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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