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Lamb Cutlets in Paper

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Lamb and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,232 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lamb Cutlets in Paper

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat your oven to 350°F (175°C).

  2. Trim the lamb cutlets from the rack or neck.

  3. Cut a sheet of writing paper into a wide heart shape and butter or oil it.

  4. Place the cutlet on the paper and fold the edges toward the middle, creating a hem.

  5. Cook the cutlet in the paper over moderate heat for about 15 minutes for medium rare.

  6. Serve the cutlet in the paper; cut the paper to release the juices onto the plate.

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

    Shared aroma: decanal (soap, orange peel).

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

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