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Breaded Lamb Chops

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breaded Lamb Chops

Ingredients

Directions

Make the ham sauce

  1. Make a thick white sauce by melting the butter, adding flour, salt, cayenne, and gradually whisking in the milk.

  2. Stir in the chopped ham and let the mixture cool.

Prepare the chops

  1. Trim the fat from the lamb chops.

  2. Broil or pan-broil them until cooked.

  3. Season and let cool.

  4. Cover the chops with a layer of the ham sauce.

  5. Once set, dip them in the beaten egg.

  6. Coat with bread crumbs.

Fry and serve

  1. Fry in deep fat at 370°F (188°C) until golden brown, about 60 seconds.

  2. Cover the ends of the bones with paper frills.

  3. Garnish with parsley and potato roses.

  4. Serve with Tomato or Cuban 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

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, which is cooked before being coated and fried.
Butter or dripping
Enriches the white sauce and adds richness to the ham layer.
Flour
Thickens the milk into a white sauce that holds the ham together.
Milk
Forms the liquid base of the white sauce, giving a smooth, creamy texture.
Chopped ham
Adds savoury flavour and body to the sauce layer on the chops.
Egg
Acts as the binder that makes the bread crumbs stick to the chops.

The step that matters

Let the ham sauce set before dipping. If the sauce is still warm or soft, it will slide off or smear when dipped in egg and crumbs. Cooling lets the starch-thickened sauce firm up so it holds a coating layer.

“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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