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Dressed Lamb Chops

Breaded lamb chops served with a white wine and ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Dressed Lamb Chops

Ingredients

Directions

Prepare the chops

  1. Cut the chops from the best end of a neck of lamb and flatten them.

  2. Remove the skin and fat from the chops.

Bread and fry

  1. Dip the chops in the beaten egg yolk, then coat with bread crumbs mixed with parsley, pepper, and salt.

  2. Fry the chops in boiling clarified beef suet until golden brown.

  3. Drain the chops on the back of a sieve.

Make the gravy and serve

  1. In a separate pan, thicken gravy with flour and butter, then add white wine and ketchup.

  2. Heat the gravy until hot, then pour it into a serving dish and place the chops inside.

  3. Garnish with fried 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lamb + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  5. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 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

Lamb chops
The main protein; frying cooks the meat while the coating crisps around it.
Egg yolk
Binds the bread crumb coating so it adheres to the chops during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Flour
Thickens the gravy together with the butter.
Butter
Adds richness and flavor to the gravy.
Ketchup
Adds sweetness and acidity to the gravy.

The step that matters

Fry the chops in boiling clarified beef suet until golden brown. The fat must be hot enough to crisp the coating quickly; if it is too cool, the crumbs absorb oil and turn greasy and pale while the meat overcooks.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against lamb, egg, bread, pepper, beef, flour, butter. 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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