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To Fry a Neck or Loin of Lamb

A recipe for frying lamb chops and making a gravy with butter, flour, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

To Fry a Neck or Loin of Lamb

Ingredients

Directions

Prepare the chops

  1. Rub both sides of the lamb chops with the egg yolk.

  2. Sprinkle the bread crumbs mixed with parsley, thyme, marjoram, winter savory, and lemon peel over the chops.

Cook and serve

  1. Fry the chops in butter until they are light brown.

  2. Add a little water to the pan and a bit of butter mixed with flour, stirring it in.

  3. Place the chops in a dish and garnish with crisped parsley.

  4. Pour the gravy over the chops before serving.

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

Lamb chops
Provides the meat that is browned and served, the main substance of the dish.
Egg yolk
Binds the herb and bread crumb coating so it sticks to the chops.
Bread crumbs
Form a crisp, browned coating on the outside of the chops.
Butter
Fat for frying that browns the chops and enriches the pan gravy.
Flour (in the method)
Thickens the pan liquid into a gravy when mixed with butter and water.

The step that matters

Frying the chops in butter until light brown. Browning relies on surface heat and dry coating; if the chops are crowded or the pan is too cool, they steam and turn pale instead of developing flavourful browning.

“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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