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Mutton Chops Broiled

Broiled mutton chops seasoned with coarse sea salt and pepper, finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Chops Broiled

Ingredients

Directions

Prepare

  1. Cut mutton chops from the best end of the loin and trim them, removing excess fat or skin.

  2. Ensure the fire is very clear before placing the chops on the grill.

Cook and serve

  1. Turn the chops frequently, avoiding piercing the lean part with a fork.

  2. Season the chops with pepper and coarse sea salt.

  3. Spread a little fresh butter over each chop when nearly done.

  4. Serve the chops on very hot plates.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mutton chops
Provide the main meat; their fat and lean meat set the flavour and juiciness of the dish.
Fresh butter
Adds richness and a glossy finish as it melts over the hot chops.

The step that matters

Turning the chops frequently without piercing the lean part. Piercing lets juices escape from the lean meat, leaving the chops drier. Frequent turning over a clear, hot fire cooks them evenly and helps keep the surface from over-charring before the centre is done.

“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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