Skip to main content
Main

Lamb Cutlets with Tendrons

Lamb cutlets seasoned with herbs and lemon, coated in breadcrumbs, broiled, served with braised tendrons and turnips or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Lamb Cutlets with Tendrons

Ingredients

Directions

Prepare the chops

  1. Cut the neck of lamb into chops, leaving the long bone.

  2. Beat the chops flat and coat them with parsley, thyme, shallots, lemon juice, mushroom powder, pepper, and salt.

Cook and serve

  1. Once three-quarters cooked, place them on a dish to cool slightly.

  2. Coat the chops with breadcrumbs and broil them in a pan over low heat with fresh butter.

  3. Serve the cutlets arranged around braised tendrons of lamb, with turnips or tomato sauce over the center.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  5. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Neck of lamb
Provides the meat for the cutlets, with the long bone left in as a handle.
Breadcrumbs
Form a crisp, browned coating on the outside of the chops.
Fresh butter
Adds fat for richness and helps the coating brown in the pan.
Shallots
Add a mild, sweet onion flavour to the herb coating.
Mushroom powder
Adds savoury, umami depth to the lamb coating.

The step that matters

Once three-quarters cooked, place them on a dish to cool slightly.. Pulling the chops before they are fully cooked lets residual heat finish them gently, so the lamb stays juicy rather than dry. Resting also lets juices settle before serving.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesTurnip SoupTurnip Soup43 recipesTomato SoupTomato Soup526 recipes