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Broiled Mutton Chops

Broiled mutton chops are grilled chops seasoned with pepper and coarse sea salt, served hot 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

  1. Cut the chops from a well-hung, tender loin of mutton, removing excess fat and trimming them into a nice shape.

  2. Slightly beat and level the chops.

Broil

  1. Place a grill over a bright, clear fire and rub the bars with a little fat.

  2. Lay the chops on the grill and frequently turn them while broiling.

  3. After about 8 minutes, they will be done.

  4. Season with pepper and coarse sea salt.

Serve

  1. Transfer to a very hot dish, rub a small piece of butter on each chop, and 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
Forms the main body of the dish and carries most of the flavour and texture.
Butter
Adds richness and moisture as it melts over the hot chops.

The step that matters

Lay the chops on the grill and turn them frequently. Frequent turning over a clear, bright fire cooks the chops evenly and keeps the surface from charring before the centre is done, helping the meat stay tender and juicy.

“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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