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Lamb Cutlets

Lamb cutlets served with mashed potatoes, green peas, and tomato slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Potato and tomato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the cutlets neatly and brush them with beaten egg.

  2. Cover the cutlets with seasoned breadcrumbs (pepper and salt).

  3. Fry the cutlets in hot fat until they are a delicate brown.

Make the sides

  1. Mash the potatoes with hot milk, butter, and the yolk of an egg.

  2. Boil the peas until nicely cooked.

  3. Slice the tomatoes to match the number of cutlets and cook them in the oven or a frying pan with a little butter until tender.

Plate and serve

  1. Heap the mashed potatoes in the center of a serving dish.

  2. Arrange the cutlets around the potatoes, placing a slice of tomato on each cutlet.

  3. Make a ring of green peas outside the cutlets and serve very hot.

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. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Peas + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Lamb cutlets
Provide the main meat, which browns in the fat to form a crisp coating.
Eggs
Bind the breadcrumb coating to the cutlets so it adheres during frying.
Mashed potatoes
Form a soft, starchy base that absorbs the juices and balances the crisp cutlets.
Butter
Adds richness and flavour to the potatoes and tomatoes.
Milk
Moistens the mashed potatoes, making them smooth and creamy.
Tomatoes
Add soft texture and a touch of acidity against the rich meat.

The step that matters

Fry the cutlets in hot fat until delicate brown. Hot fat sets the breadcrumb coating quickly so it browns and crisps without soaking up grease. Low heat lets the coating absorb oil and turn soggy, while overcooking dries the lamb.

Swap the peas

How well each one fits the dish's main ingredients (lamb, potato, tomato, butter, milk, pepper, egg):

  1. Beansfits better
  2. Chickpeafits about as well
  3. Peasthe original
  4. Peanutfits about as well

Fit is the average pairing score against lamb, potato, tomato, butter, milk, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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