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 ↓
Lamb Steaks
Ingredients
Directions
Dip the lamb steaks in the egg.
Coat them with bread crumbs.
Fry in hot fat until brown.
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.
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Lamb + peppertop 12% of all pairsSmell alikemoderateCooked together3,165 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Lamb + breadtop 14% of all pairsSmell alikemoderateCooked together598 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Lamb + eggtop 27% of all pairsSmell alikemoderateCooked together1,204 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Binds the bread crumbs to the lamb so the coating adheres while frying.
- Bread crumbs
- Form a crisp, browned coating that gives texture contrast to the tender meat.
The step that matters
Fry in hot fat until brown. Fat that is not hot enough lets the coating soak up oil and turn greasy before it browns. Hot fat sets the crumb quickly and drives the browning that gives the crust its flavour.
“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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