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Saute of Lamb and Green Peas

Sautéed lamb cutlets served with boiled green peas tossed in butter and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and peas work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 650 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Saute of Lamb and Green Peas

Ingredients

Directions

Prepare the lamb

  1. Cut the lamb necks into cutlets and flatten them with a rolling pin.

  2. Trim each cutlet neatly and dip them in clarified butter.

Cook and finish

  1. Fry the cutlets lightly in a sauté pan.

  2. Place the cutlets on a napkin to absorb excess grease.

  3. Dip each cutlet into a very light glaze before serving.

Prepare the peas and serve

  1. Boil the green peas, then toss them in a stewpan with a small piece of butter and powdered sugar.

  2. Serve the peas in the center of the cutlets without any additional 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 + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Peas + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,928 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Lamb necks
Form the cutlets that carry the dish's main flavour and texture.
Clarified butter
Coats the cutlets and fries them to a golden, rich surface with a nutty aroma.
Green peas
Provide the fresh, sweet vegetable element served alongside the cutlets.
Powdered sugar
Adds a touch of sweetness that balances the savoury butter and peas.

The step that matters

Fry the cutlets lightly. Frying over moderate heat in clarified butter browns the surface through the Maillard reaction while keeping the inside tender. Too much heat or time can scorch the butter and toughen the meat.

Swap the peas

How well each one fits the dish's main ingredients (lamb, butter, sugar):

  1. Almondfits better
  2. Sesamefits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against lamb, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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