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Epigramme of Lamb

Breaded lamb cutlets made from lamb breasts, cooked in stock, breaded, broiled, and served with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Asparagus and peas match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 808 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Epigramme of Lamb

Ingredients

Directions

Cook the lamb

  1. Cook the lamb breasts in good stock.

  2. Drain the cooked lamb breasts.

  3. Remove the bones from the breasts.

  4. Press the breasts.

Shape and bread

  1. Cut the cold lamb breasts into triangular pieces the size of lamb cutlets.

  2. Trim the pieces nicely.

  3. Season the pieces with salt and pepper.

  4. Dip the seasoned pieces in melted butter.

  5. Roll the buttered pieces in bread crumbs.

Broil and serve

  1. Broil the breaded pieces over a brisk fire alongside lamb cutlets, one for each piece of breast.

  2. Serve the cutlets and breasts alternately.

  3. Garnish the cooked lamb with vegetables.

  4. Garnish the served dish with asparagus tips, green peas, Macedoine, or other garnishing.

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. Asparagus + peastop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Lamb + asparagustop 9% of all pairs
    Smell alikemoderate
    Cooked together207 recipes

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

  4. Pepper + asparagustop 10% of all pairs
    Smell alikemoderate
    Cooked together1,968 recipes

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

  5. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Lamb breasts
Form the main body of the cutlets, providing the meat that is pressed, shaped and cooked.
Bread crumbs
Form a crisp, golden coating that browns under the brisk heat of the broiler.
Melted butter
Helps the bread crumbs adhere and adds richness and browning to the coating.

The step that matters

Press the breasts. Pressing the cold, boned meat compacts it so the pieces hold their triangular shape when cut and broiled. Cutting while the meat is warm would crumble it.

Swap the peas

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

  1. Beansfits about as well
  2. Peasthe original
  3. Almondfits about as well
  4. Sesamefits less well

Fit is the average pairing score against lamb, pepper, butter, bread, asparagus. 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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