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Lambs' Fry

Lambs' fry is breaded and fried lamb meat served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lambs' Fry

Ingredients

Directions

Prepare

  1. Boil the lambs' fry in 3 quarts of water for 20 minutes.

  2. Drain and wipe dry.

  3. Mix fine bread crumbs, salt, pepper, and parsley together.

Coat and fry

  1. Dip the fry first in the bread crumbs, then in the beaten egg, and again in the crumbs.

  2. Fry in butter for 5 minutes, browning on both sides.

Serve

  1. Serve very hot on a steak platter and garnish with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Lambs' fry
Is the main protein that is cooked, coated and browned in this dish.
Fine bread crumbs
Form a crisp, browned coating on the outside of the fry.
Beaten egg
Binds the bread crumbs to the fry so the coating holds during frying.
Butter
Conducts heat for frying and browns the crumb coating for flavour.

The step that matters

Drying after boiling. Any surface water left on the fry will keep the egg and crumbs from sticking and will steam the coating instead of letting it crisp in the butter.

“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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