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Lamb or Mutton Chop

A dish of lamb or mutton chops fried in pork fat, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lamb and pork match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 623 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb or Mutton Chop

Ingredients

Directions

Prepare the chops

  1. Remove the chops from the bone.

Cook the chops

  1. Broil the chops like a beef steak.

  2. Dip each chop in beaten egg and cracker crumbs.

  3. Fry the chops in pork fat.

  4. Add coarse sea salt when the chops are half cooked.

Serve

  1. Place pepper, butter, and salt on a hot platter.

  2. Serve the chops on the platter.

  3. To make gravy, turn off the fat, add water and flour, let it boil, and strain.

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 + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lamb or mutton chops
The main meat, which is cooked by broiling or frying to be tender and browned.
Beaten egg
Binds the cracker crumbs to the chop so the coating holds during frying.
Cracker crumbs
Forms a crisp, browned coating on the outside of the chop.
Pork fat
Conducts heat for frying and adds richness and flavor to the crust.
Flour
Thickens the gravy made from the cooking fat and water.

The step that matters

Add coarse sea salt when the chops are half cooked.. Salt added partway through cooking seasons the meat and crust without drawing out too much moisture early, which can happen when salt sits on raw meat for a long time.

“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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