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Lamb Chops with Green Peas

Lamb chops served with boiled green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Lamb Chops with Green Peas

Ingredients

Directions

Prepare

  1. Boil the peas in water for 15 minutes.

  2. Season the lamb chops with salt and pepper.

Cook

  1. Place the lamb chops in a bag and cover with the peas.

  2. Cook for an additional 5 minutes.

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. Peas + lambtop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Peas
Provide body and mild sweetness once boiled.
Lamb chops
Provide the main protein and rich, savoury meat flavour.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pepper):

  1. Beansfits better
  2. Chickpeafits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against lamb, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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