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To Fry a Neck or Loin of Lamb

A dish of lamb chops fried with egg yolk, herbs, and breadcrumbs, served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Neck or Loin of Lamb

Ingredients

Directions

Prepare the chops

  1. Cut the lamb into chops.

  2. Rub both sides with the egg yolk.

  3. Sprinkle with bread crumbs mixed with chopped parsley, thyme, marjoram, winter savory, and lemon peel.

Fry and make the gravy

  1. Fry in butter until light brown.

  2. Place the chops in a dish.

  3. Add a little water to the pan and a bit of butter rolled in flour.

  4. Stir the mixture into the pan.

Serve

  1. Pour the gravy over the chops.

  2. Garnish with crisped 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. Thyme + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Marjoram + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Neck or loin of lamb
Forms the main body of the dish and provides the meat that is fried and served.
Egg yolk
Acts as a binder that helps the bread crumb coating stick to the chops.
Bread crumbs
Form a crisp, browned coating on the outside of the chops when fried.
Butter
Fries the chops to a light brown and adds richness to the pan gravy.
Flour
Thickens the pan liquid into a gravy when kneaded with butter and stirred in.

The step that matters

Fry in butter until light brown. Frying over moderate heat browns the bread crumb coating through the Maillard reaction, adding flavor and color. Too high a heat can scorch the butter and crumbs before the lamb cooks 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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