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Lamb Cutlets

Lamb cutlets served with diced cucumber and hot sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cucumber and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 5,991 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Cutlets

Ingredients

Directions

Prepare the cucumber

  1. Peel the cucumber, remove the seeds, and cut it into small dice.

  2. Heat the butter in a saucepan, add the cucumber, and season with salt and pepper.

  3. Cover and cook gently for about 1 hour until tender but unbroken.

  4. Drain the cucumber well.

Prepare and fry the cutlets

  1. Trim the lamb cutlets into a good shape.

  2. Season both sides of the cutlets with salt and pepper.

  3. Dip the cutlets in egg.

  4. Coat the cutlets with breadcrumbs.

  5. Fry the cutlets in hot butter or fat until lightly browned on both sides.

Serve

  1. Arrange the cutlets on a thin potato border.

  2. Serve the cucumber in the center.

  3. Pour hot sauce around the cutlets.

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. Cucumber + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together5,991 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Cucumber + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together2,346 recipes

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

  5. Cucumber + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together2,185 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Cucumber
Cooked gently in butter until tender, it becomes the soft, mild vegetable base of the dish.
Butter
Adds richness and carries flavour when cooking the cucumber and frying the cutlets.
Egg
Acts as a binder so the breadcrumbs stick evenly to the cutlets.
Breadcrumbs
Form a crisp, golden coating that protects the lamb while it fries.

The step that matters

Cook the cucumber gently. Cucumber is mostly water, so a gentle, covered simmer lets it soften without breaking down into mush. Rapid boiling would release more liquid and lose its shape.

Swap the cucumber

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Cucumberthe original

Fit is the average pairing score against butter, 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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