Name: Lamb Cutlets and Peas
Ingredients: Lamb cutlets; Fresh peas; 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 and Peas

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Season the lamb cutlets with salt and pepper.
Heat butter in a skillet over medium heat.
Cook the lamb cutlets for about 4-5 minutes on each side until browned.
Add fresh peas to the skillet during the last 2 minutes of cooking.
Serve the lamb cutlets with the peas.

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).
Lamb + peastop 14% of all pairs

Smell alikemoderate

Cooked together650 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Peas + peppertop 15% of all pairs

Smell alikemoderate

Cooked together5,331 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Peas + buttertop 16% of all pairs

Smell alikemoderate

Cooked together4,887 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Lamb + buttertop 17% of all pairs

Smell alikemoderate

Cooked together2,232 recipes

Shared aroma: decanal (soap, orange peel).