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Lamb Cutlets, Grilled

Grilled lamb cutlets served with peas, gravy, and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Cutlets, Grilled

Ingredients

Directions

Prepare and grill

  1. Trim the cutlets into a good shape and brush them with salad oil.

  2. Grill the cutlets over a clear fire for about 8 to 10 minutes, turning them 3 or 4 times.

  3. Season the cutlets lightly with salt and pepper.

  4. Cover the end of each bone with a cutlet frill.

Plate and serve

  1. Arrange the cutlets in a circle on a border of mashed potatoes.

  2. Serve the peas in the center and pour the hot sauce around.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  2. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  3. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lamb cutlets
Provide the main protein, which browns on the grill and stays tender when cooked briefly over high heat.
Salad oil
Coats the cutlets so they brown evenly and do not stick to the grill.
Shelled peas
Add sweetness and a soft texture that contrasts with the rich meat.
Gravy or demi-glace sauce
Adds moisture and savory depth that complements the grilled meat.

The step that matters

Grilling the cutlets. Turning them only three or four times over a clear, hot fire lets the surface brown and form a crust while the inside stays juicy. Overcooking dries out the thin cutlets and toughens the meat.

Swap the peas

How well each one fits the dish's main ingredients (lamb, sauce, pepper):

  1. Beansfits better
  2. Sesamefits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against lamb, sauce, pepper. 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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