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Lamb Cutlets Glazed, and Sauce

Lamb cutlets coated in breadcrumbs, baked, and served with lemon juice and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb Cutlets Glazed, and Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the lamb cutlets with coarse sea salt and black pepper.

Sear and coat

  1. Melt butter in a pan and sear the cutlets until browned on both sides.

  2. Remove from the pan and coat with breadcrumbs.

Bake and serve

  1. Place the cutlets in a baking dish and bake for 15-20 minutes.

  2. Garnish with chopped parsley and drizzle with lemon juice before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

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

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

What each ingredient does

Lamb cutlets
The main protein; searing browns its surface while the oven cooks it through.
Butter
Conducts heat for searing and adds richness and browning to the surface.
Breadcrumbs
Form a crisp coating that helps the cutlets brown in the oven.
Lemon juice
Adds acidity that brightens the rich lamb and butter.

The step that matters

Sear the cutlets until browned on both sides. Searing triggers the Maillard reaction, which builds browned flavor and color on the surface. Pale searing leaves the crust weak and the flavor flat, and the cutlets will not brown much more in the oven.

“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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