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Lamb Chops Broiled

Lamb chops are flattened, trimmed, and broiled over a clear fire until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Chops Broiled

Ingredients

Directions

Prepare

  1. Cut the lamb into chops and flatten them.

  2. Trim off the fat and skin.

  3. Grease the grill with a little fat.

Cook and serve

  1. Broil the chops over a clear fire, turning them with steak tongs until fully cooked.

  2. Serve hot.

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).

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

What each ingredient does

Lamb
Forms the main meat, which browns and firms as it cooks over direct heat.
Fat
Greases the grill so the chops do not stick and the surface can brown.

The step that matters

Turning the chops over a clear fire. Direct, steady heat browns the surface while the inside cooks through. A flaring or uneven fire can char the outside before the centre is done, so keep the heat clear and turn the chops until fully cooked.

“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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