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Lamb Cutlets, Cold, Ln Mint Jelly

Cold lamb cutlets served with mint jelly and salad de legumes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and mint work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 772 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Lamb Cutlets, Cold, Ln Mint Jelly

six cutlets

Ingredients

Directions

  1. Roast the neck of lamb and let it cool completely.

  2. Cut six cutlets from the cold lamb.

  3. Spread Mint Jelly over the cutlets.

  4. Arrange the cutlets carefully in an entree dish.

  5. Place cold Salad de Legumes in the center of the dish.

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 + minttop 12% of all pairs
    Smell alikelow
    Cooked together772 recipes

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

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 main meat that is roasted, cooled, and cut into cutlets.
Mint jelly
Adds sweetness and a bright mint aroma that complements the cold lamb.
Salad de legumes
Serves as the cold vegetable centerpiece that accompanies the cutlets.

The step that matters

Let the lamb cool completely before cutting. Cold meat holds its shape and yields clean, even cutlets, whereas warm meat crumbles and tears under the knife.

“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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