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Grill Mutton Chops

Grilled mutton chops seasoned with coarse sea salt, pepper, and ghee.

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 ↓

Grill Mutton Chops

Ingredients

Directions

Prepare

  1. Trim excess string and bones from the mutton chops and wipe them clean with a damp cloth.

  2. Heat a grill over a brisk fire until hot.

Grill and serve

  1. Place the chops on the grill one by one.

  2. Sprinkle the chops with pepper and coarse sea salt to taste.

  3. Cook until browned on one side, then turn and brown the other side.

  4. Baste the chops generously with ghee while cooking.

  5. Serve hot directly from the grill.

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 + gheetop 21% of all pairs
    Smell alikelow
    Cooked together246 recipes
  3. Pepper + gheetop 33% of all pairs
    Smell alikelow
    Cooked together690 recipes

    Shared aroma: maltol (caramel, sweet).

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

What each ingredient does

Mutton chops
Fat content provides flavor and moisture as it renders and bastes the meat during grilling.
Ghee
Adds richness and helps the surface brown and stay moist over direct heat.
Coarse sea salt
Seasons the meat surface and helps draw out moisture for better browning.

The step that matters

Cook until browned on one side, then turn and brown the other side.. Over a brisk fire the surface can scorch before the interior cooks. Browning relies on the Maillard reaction, which needs dry, hot surfaces, so the chops should be turned at the right moment to develop even color without burning.

“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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