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Breast of Lamb, with Peas

Lamb cutlets braised in white broth, coated in sauce and breadcrumbs, fried, and served with stewed peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and peas work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓

Breast of Lamb, with Peas

Ingredients

Directions

Prepare the lamb

  1. Braise the breast of lamb in white broth until done.

  2. Carefully remove all bones. Reserve the bones for cutlet bones.

  3. Press the breast between two dishes until cold.

  4. Cut the breast into heart or cutlet shapes.

  5. Insert a small bone at the narrow end.

Coat and fry

  1. Coat the cutlets with white sauce.

  2. Roll the cutlets in bread crumbs.

  3. Dip the cutlets in beaten egg.

  4. Coat the cutlets with bread crumbs again.

  5. Fry the cutlets in boiling fat until golden.

Serve

  1. Garnish the cutlets with stewed peas. Pour glaze around the base.

  2. Serve.

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. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  5. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Breast of lamb
Provides the meat that is braised, pressed and shaped into the cutlets.
White sauce
Forms a creamy coating that helps the crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden crust when the cutlets are fried.
Beaten egg
Acts as a binder so the bread crumbs stick to the cutlets.

The step that matters

Press the breast until cold. Pressing and chilling firm up the cooked meat so it holds its shape when cut and coated. If it is still warm or loose, the cutlets may crumble or lose their form during breading and frying.

Swap the peas

How well each one fits the dish's main ingredients (lamb, sauce, bread, egg):

  1. Peasthe original
  2. Beansfits about as well
  3. Sesamefits about as well
  4. Almondfits about as well

Fit is the average pairing score against lamb, sauce, bread, egg. 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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