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Lamb Steaks

Lamb steaks served with fried bread crumbs and crimped parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Steaks

Ingredients

Directions

Prepare

  1. Season the lamb or mutton steaks with salt and pepper.

  2. Wrap the steaks in buttered paper and broil them until cooked to your liking.

Finish and serve

  1. Fry the bread until golden brown and crumble it.

  2. Serve the steaks topped with fried bread crumbs and crimped 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb or mutton steaks
Forms the main body of the dish and is cooked directly by the broiling heat.
Butter
Adds richness and moisture, and the buttered paper helps keep the steaks from drying out.
Fried bread crumbs
Add a crisp, golden, toasted texture that contrasts with the tender meat.

The step that matters

Wrapping the steaks in buttered paper before broiling. The paper shields the surface from direct, intense heat so the meat cooks through without drying or over-browning, while the butter keeps it moist.

“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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