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Lamb Cutlets, with Cucumber Sauce

Lamb cutlets coated in herb‑infused butter and bread crumbs, pan‑fried and served with the butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley 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 Cucumber Sauce

Ingredients

Directions

Prepare

  1. Cut the neck of lamb into cutlets and trim them neatly.

  2. Melt the butter in a stewpan with chopped mushrooms, pepper, salt, shallots, thyme, and parsley.

  3. Dip the cutlets into the butter and herbs, then coat them with bread crumbs.

Cook and serve

  1. Place the cutlets on a soubise pan and cook over the fire until nicely browned on both sides.

  2. Remove the cutlets and place them on a cloth to soak up excess butter.

  3. Arrange the cutlets around a serving dish and pour the sauce in 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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

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 main meat of the dish, cut into cutlets for quick, even cooking.
Butter
Carries the herbs and adds richness, and browns the bread crumb coating in the pan.
Bread crumbs
Form a crisp, golden coating that browns during cooking and helps hold the herb butter.
Mushrooms
Add savory, earthy flavor and moisture to the herb butter mixture.
Shallots
Add a mild onion-like sweetness and aroma to the butter.

The step that matters

Cooking the coated cutlets until browned on both sides. Bread crumbs can scorch before the lamb is cooked through if the heat is too high. Moderate heat and steady turning let the coating brown evenly while the meat cooks inside.

“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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