Skip to main content
Main

Lamb or Mutton Chops Broiled

Broiled lamb or mutton chops seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lamb or Mutton Chops Broiled

Ingredients

Directions

Prepare

  1. Cut French chops to ¾ inch thick and loin chops to 1 inch thick.

  2. Heat a grill until very hot and grease it.

Grill

  1. Place the grill over a clear, scorching fire and lay on the chops.

  2. Turn the chops every few seconds to sear them and prevent burning.

  3. Cook until the meat is firm under pressure from a fork.

Finish and serve

  1. Transfer to a hot platter, generously butter, and sprinkle with salt and pepper.

  2. For presentation, French chops should have frilled paper covering their handles and be arranged in a circle around a mound of peas.

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. Butter + peppertop 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

Breast chops or loin chops
The main cut of meat; its thickness determines how long it takes to cook through.
Butter
Adds richness and moisture when spread over the hot chops after grilling.

The step that matters

Turning the chops every few seconds. Frequent turning over a very hot fire sears the surface quickly and keeps it from burning before the inside cooks through. Letting one side sit too long risks charring.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes