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Lamb Chops Grilled

Grilled lamb chops seasoned with pepper and coarse sea salt, served with their own gravy.

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 Grilled

Ingredients

Directions

Prepare

  1. Trim all skin and fat from the lamb chops.

  2. Dip the chops in melted butter.

  3. Season with pepper and coarse sea salt.

Grill and serve

  1. Grill over a clear, bright fire for about 10 minutes, turning every minute.

  2. Serve in their own gravy.

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).

  2. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

Lamb chops
Provide the main meat, whose fat and juices carry the flavour of the dish.
Melted butter
Adds fat and moisture to the surface, helping the chops brown and taste rich.

The step that matters

Grilling over a clear, bright fire while turning every minute. A hot, steady fire sears the outside and browns the surface, while frequent turning spreads the heat so the chops cook evenly without burning. Too cool a fire or too little turning can leave the chops pale, dry, or unevenly 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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