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Neck or Loin of Lamb

Lamb chops coated with egg yolk and herbs, fried in butter, and garnished with lemon slices and crisped parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Neck or Loin of Lamb

Ingredients

Directions

Prepare

  1. Cut the lamb into chops.

  2. Rub both sides with the egg yolk.

  3. Sprinkle with bread crumbs mixed with parsley, thyme, marjoram, winter savory, and lemon peel.

Cook and serve

  1. Fry in butter until light brown.

  2. Place in a dish and garnish with sliced lemon and crisped parsley.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Marjoram + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Egg yolk
Binds the bread crumb coating to the lamb so it stays on during frying.
Bread crumbs
Form a crisp, golden crust on the outside of the chops.
Butter
Conducts heat and browns the coating while adding richness.
Lamb chops
Provide the main meat and fat that carries the flavour of the dish.

The step that matters

Fry in butter until light brown. Frying over moderate heat browns the crumb coating through the Maillard reaction, which gives flavour and colour. Too high a heat scorches the crumbs before the lamb cooks through, and too low a heat leaves the coating pale and greasy.

“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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