Name: Lamb Cutlets with Peas
Ingredients: 1 lb lamb cutlets; 1 lb bacon; 1 teaspoon flour; Salt; Pepper; ⅓ cup good stock

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 with Peas

Ingredients

Directions

Cut the bacon into strips and fry until crisp. Remove from the pan.
Cut the liver into strips and add to the pan with the remaining lamb parts. Season and cook until browned in the bacon fat.
Arrange the cooked lamb in the center of a dish and garnish with the bacon.
Pour off most of the fat from the pan, add 1 teaspoon of flour and ⅓ cup of stock, and bring to a boil.
Season the sauce and add browning if desired. Pour over the lamb and serve.

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).
Flour + peppertop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Lamb + flourtop 21% of all pairs

Smell alikemoderate

Cooked together1,402 recipes

Shared aroma: acetaldehyde (pungent, ethereal).