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Broiled Lamb or Mutton Chops

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Lamb and mutton work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Broiled Lamb or Mutton Chops

Ingredients

Directions

  1. Wipe the chops and remove excess fat.

  2. Place the chops in a broiler, breast side up, with some mutton fat.

  3. Broil according to the directions for broiling beefsteak.

  4. For pan-broiling, remove flank and excess fat from the chops.

  5. Wipe the chops and place them in a hot frying pan.

  6. Turn the chops as soon as the underside is seared, then cook the other side.

  7. Turn often using a knife and fork to avoid piercing the meat.

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 + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

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

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

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