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Mutton Chops, Broiled

Broiled mutton chops seasoned with pepper, sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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, Broiled

Ingredients

Directions

Prepare the chops

  1. Cut the chops from a well-hung tender loin of mutton.

  2. Remove excess fat and trim the chops into a nice shape.

  3. Slightly beat and level the chops.

Broil

  1. Preheat a grill over a bright, clear fire and rub the chops with a little fat.

  2. Lay the chops on the grill and broil until cooked to your liking.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Loin of mutton
Main meat; its fat renders during broiling, adding flavour and some juiciness to the chops.
Butter
Fat rubbed onto the chops, promoting browning on the hot grill and adding richness.

The step that matters

Broil until cooked to your liking. Mutton chops are thin and lean, so they move quickly from tender to dry. Checking doneness early keeps the meat juicy, since the muscle fibres tighten and squeeze out moisture when overcooked.

“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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