Skip to main content
Main

Lamb Cutlets

Grilled lamb cutlets seasoned with pepper and salt, served hot with optional parsley garnish, mashed potatoes, or vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Cutlets

Ingredients

Directions

Prepare

  1. Trim the flap from the loin of lamb and cut it into cutlets about ½ inch thick.

  2. Prepare a bright, clear fire and lay the cutlets on a grill.

Cook and serve

  1. Broil the cutlets until they are a nice ale brown, turning them as needed.

  2. Season with pepper and salt.

  3. Serve very hot, garnished with crispy parsley or on a bed of mashed potatoes.

  4. Accompany with asparagus, spinach, or peas if desired.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Potato + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together217 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  4. Parsley + asparagustop 8% of all pairs
    Smell alikestrong
    Cooked together566 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lamb + asparagustop 9% of all pairs
    Smell alikemoderate
    Cooked together207 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Loin of lamb
Is the meat itself, cut into cutlets that carry the main flavour and texture of the dish.
Clarified butter
Adds fat for richness and helps the cutlets brown evenly without burning as quickly.

The step that matters

Broil the cutlets until ale brown, turning as needed. Direct high heat browns the surface through the Maillard reaction, which builds flavour. Turning them helps the browning stay even and keeps the thin cutlets from scorching on one side while the inside cooks.

Swap the potato

The recipe marks potato as optional. How well each one fits the dish's main ingredients (lamb, pepper, butter, parsley, asparagus):

  1. Potatothe original
  2. Spinachfits about as well
  3. Shallotfits about as well
  4. Carrotfits about as well

Fit is the average pairing score against lamb, pepper, butter, parsley, asparagus. 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.

More lamb cutlets recipes

Breaded 9with Spinach 7Grilled 6with Asparagus Peas 5with Peas 4with Cucumber 3 See all 25 →

You might also like

Potato CroquettesPotato Croquettes255 recipesAsparagus SoupAsparagus Soup179 recipesPotato RollsPotato Rolls78 recipesAsparagus SaladAsparagus Salad77 recipes