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To Fry a Loin of Lamb

Fried lamb chops seasoned with egg yolk, herbs, and bread crumbs, served with fried parsley garnish.

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 Loin of Lamb

Ingredients

Directions

Prepare the chops

  1. Rub the chops on both sides with the egg yolk.

  2. Sprinkle with bread crumbs, parsley, thyme, marjoram, winter-savory, and lemon peel.

Fry and serve

  1. Fry in butter until nicely browned.

  2. Serve on a dish by itself and 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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Egg yolk
Binds the crumb coating to the surface of the chops.
Bread crumbs
Form a crisp coating that browns during frying.
Loin of lamb
Is the main meat, cooked through in butter until browned.
Butter
Conducts heat for frying and adds browning and richness to the crust.

The step that matters

Fry in butter until nicely browned. Frying over steady heat browns the crumb coating through Maillard reactions while the lamb cooks through. Too little heat leaves the coating pale and soggy, and too much burns it before the meat 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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