Skip to main content
Main

Lamb Fillets Au Parmesan, Broiled

Broiled lamb fillets coated in Parmesan and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Parmesan cheese and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Lamb Fillets Au Parmesan, Broiled

Ingredients

Directions

Prepare

  1. Cut the lamb into six fillets.

  2. Dip the fillets in melted butter.

  3. Season with salt and pepper.

  4. Roll the fillets in the breadcrumbs and Parmesan cheese.

Broil

  1. Broil for 10 minutes, turning often.

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. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + parmesan cheesetop 20% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

    Shared aroma: 4-methyloctanoic acid (goaty, muttony).

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

What each ingredient does

Lamb
The main protein, whose fat renders and browns under the broiler's direct heat.
Parmesan cheese
Adds savory, salty flavor and browns quickly to form a golden crust.
Fine breadcrumbs
Form a crisp coating that browns and helps hold the cheese on the fillets.
Butter
Helps the breadcrumb and cheese coating stick and promotes browning.

The step that matters

Turning often while broiling. Cheese and breadcrumbs brown very quickly under direct high heat, so they can scorch before the lamb cooks through. Turning the fillets often exposes each side to heat evenly and keeps the coating golden rather than burnt.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes