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Cutlets of Mutton

Grilled mutton cutlets seasoned with salt and pepper, served with optional garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cutlets of Mutton

Ingredients

Directions

Prepare the cutlets

  1. Choose a neck of mutton.

  2. Cut straight along the side of the rib bones, removing the chine bone.

  3. Cut slantwise to create 4 or 5 thick cutlets from the neck.

  4. Disengage the fillet from the chine bone.

  5. Remove the sinewy skin.

  6. Beat the meat and fat of the cutlets with a meat mallet to flatten them.

  7. Shape the cutlets by trimming the fat with a knife.

Season and grill

  1. Season the cutlets with coarse sea salt and black pepper.

  2. Brush the cutlets with melted butter or oil.

  3. Place the cutlets on a grill.

  4. Broil the cutlets for 6 minutes.

  5. Turn the cutlets and cook for another 5 to 6 minutes.

  6. Serve with a garnish of your choice.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + fried potatotop 40% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + fried potatotop 43% of all pairs
    Smell alikemoderate
    Cooked together0 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 neck
Provides the meat for the cutlets, with its fat adding flavour and juiciness during cooking.
Melted butter or oil
Coats the surface so the cutlets brown evenly and stay moist on the grill.

The step that matters

Turning the cutlets. Turning the cutlets once partway through lets both sides brown and cook evenly. Leaving one side too long on the grill can scorch the surface while the centre stays underdone.

“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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