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Broiled Lamb Cutlets

A simple grilled lamb cutlet served with a sweet vinegar sauce and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Lamb Cutlets

Ingredients

Directions

Prepare

  1. Preheat the grill.

  2. Season the lamb cutlets with salt and pepper.

Cook and serve

  1. Broil the cutlets until cooked to your liking.

  2. In a saucepan, combine sugar and vinegar; bring to a boil.

  3. Serve the sauce with the hot cutlets, topped with butter.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Lamb cutlets
Forms the main protein that browns and cooks through under the grill.
Butter
Adds richness and moisture to the finished cutlets.
Sugar
Adds sweetness that balances the sharpness of the vinegar in the sauce.
Vinegar
Adds acidity that gives the sauce its sharp, tangy flavour.

The step that matters

Broil the cutlets until cooked to your liking. Thin cutlets cook quickly under intense heat, so they can go from pink to overcooked in moments. Checking them often keeps the meat 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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