Skip to main content
Main

Breaded Lamb Chops

Breaded lamb chops coated in ham sauce, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Breaded Lamb Chops

Ingredients

Directions

Make the ham sauce

  1. Make a thick white sauce and cook it thoroughly.

  2. Add the chopped ham to the sauce and set aside to cool.

Prepare the chops

  1. Broil the lamb chops, seasoning with salt and pepper.

  2. Spread both sides of the chops with a layer of the ham sauce.

  3. Let the chops stand on a greased plate until firm.

Coat and fry

  1. Dip the chops in breadcrumbs, then in beaten egg, and again in breadcrumbs.

  2. Fry the coated chops in deep fat until golden brown.

Serve

  1. Garnish with paper frills, parsley, and potato roses.

  2. Serve with Cuban or Tomato Sauce.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the butter and milk-free base into a stable white sauce that clings to the chops.
Butter
Adds fat and richness to the white sauce and carries its flavour.
Chopped ham
Adds savoury flavour to the sauce spread over the chops.

The step that matters

Let the chops stand on a greased plate until firm. The ham sauce needs time to cool and set. If it is still soft, it can slide off or smear when the chops are coated and fried, so the breadcrumb layers may not hold.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes