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Lamb Cutlets with Tendrons

Lamb cutlets seasoned with herbs and lemon, coated in breadcrumbs, broiled, served with braised tendrons and turnip sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Lamb Cutlets with Tendrons

Ingredients

Directions

Prepare the chops

  1. Cut the neck of lamb into chops, leaving the long bone.

  2. Beat the chops flat.

  3. Mix parsley, thyme, eschalots, lemon juice, mushroom powder, pepper, and salt; coat the chops with this mixture.

Cook

  1. Cook the chops on a dish until three parts done.

  2. Let them cool slightly, then coat with breadcrumbs.

  3. Broil the chops in a covered stewpan over low heat with a bit of fresh butter.

Serve

  1. To serve, place braised tendrons in the center of the dish and arrange the cutlets around them.

  2. Drizzle turnip sauce over the center.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Parsley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Neck of lamb
Forms the chops, providing the meat that becomes the cutlets.
Breadcrumbs
Form a crisp, browned coating on the chops during cooking.
Fresh butter
Adds fat for richness and helps the coating brown in the pan.
Eschalots
Add a mild, savoury aroma to the herb coating.
Lemon juice
Adds acidity that brightens the savoury flavour of the lamb.

The step that matters

Cooking the chops to three parts done before coating. Partly cooking the chops first lets the interior finish gently later, while the breadcrumb coating browns without overcooking the meat. Letting them cool slightly keeps the crumbs from becoming soggy or falling off.

Swap the turnip

How well each one fits the dish's main ingredients (lamb, parsley, thyme, lemon, mushroom, pepper, butter):

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Turnipthe original

Fit is the average pairing score against lamb, parsley, thyme, lemon, mushroom, pepper, butter. 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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