Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Broiled Mutton Chops
Ingredients
Directions
Prepare
Trim the mutton chops, removing excess fat.
Season the chops with coarse sea salt.
Cook and serve
Broil the chops over a clear fire, turning often until cooked through.
Serve with small pieces of butter on top.
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.
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 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
- Main protein; cooks through over direct heat, browning on the outside as it broils.
- Butter
- Adds richness and moisture when melted over the hot chops at serving.
The step that matters
Turning the chops often under the broiler. Frequent turning exposes each side to heat evenly, so the outside browns without the inside drying out before the meat is cooked through.
“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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