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Broiled Mutton Chops

Broiled mutton chops seasoned with pepper and coarse sea salt, served with 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 ↓

Broiled Mutton Chops

Ingredients

Directions

Prepare the chops

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

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

  3. Slightly beat and level the chops.

Broil

  1. Place a gridiron over a bright, clear fire.

  2. Rub the bars with a little fat.

  3. Lay the chops on the gridiron.

  4. Frequently turn them while broiling.

  5. After about 8 minutes, season with pepper and coarse sea salt.

Serve

  1. Dish the chops on a very hot plate.

  2. Rub a small piece of butter on each chop.

  3. Serve immediately.

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
Is the meat itself, so its tenderness and fat content set the eating quality of the chops.
Butter
Melts over the hot chops, adding richness and moisture to the surface.

The step that matters

Turning the chops while broiling. Frequent turning over a bright, clear fire lets the heat cook the chops evenly without scorching the outside. Leaving one side too long chars it while the centre stays underdone.

“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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