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Lambjor Mutton Cutlets

Mutton cutlets fried in hot dripping, served with potatoes and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and peas are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,016 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Lambjor Mutton Cutlets

Ingredients

Directions

Prepare the mutton

  1. Remove the chine bone from the mutton and trim off gristle and excess fat.

  2. Cut the meat into cutlets, making some with bones and some without.

  3. Insert a skewer into the cutlets without bones to keep them firm.

Coat and fry

  1. Dip each cutlet in egg, then coat with breadcrumbs.

  2. Fry the cutlets in hot dripping for about 3 minutes until golden.

  3. Drain on paper and serve around a border of potatoes with a center of peas or other vegetables.

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. Potato + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Mutton + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Mutton + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together293 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + peastop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Best end of neck mutton
Provides the meat for the cutlets, which cook tender and juicy when fried briefly.
Egg
Binds the breadcrumbs to the cutlets so the coating stays in place during frying.
Breadcrumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Frying the cutlets in hot dripping. The fat must be hot enough to brown the breadcrumb coating quickly; if it is too cool, the coating absorbs oil and turns greasy before the meat is cooked.

Swap the potato

How well each one fits the dish's main ingredients (mutton, egg, peas):

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against mutton, egg, peas. 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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