Name: Lamb, Cutlets Agneau Aux Haricots Vert
Ingredients: Lamb cutlets; Green beans; Salt; Pepper; Butter

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, Cutlets Agneau Aux Haricots Vert

Ingredients

Directions

Season the lamb cutlets with salt and pepper.
In a skillet, melt butter over medium heat.
Add the cutlets and cook until browned on both sides.
In a separate pot, boil the green beans until tender.
Serve the cutlets with the green beans on the side.

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.

Lamb + peppertop 12% of all pairs

Smell alikemoderate

Cooked together3,165 recipes

Shared aroma: 2-nonenal (fatty, green).
Green beans + peppertop 13% of all pairs

Smell alikemoderate

Cooked together369 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Lamb + buttertop 17% of all pairs

Smell alikemoderate

Cooked together2,232 recipes

Shared aroma: decanal (soap, orange peel).
Lamb + green beanstop 19% of all pairs

Smell alikemoderate

Cooked together15 recipes

Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Green beans + buttertop 21% of all pairs

Smell alikemoderate

Cooked together154 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).