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Breaded Lamb Chops

Breaded lamb chops coated in a white sauce, ham, and breadcrumbs, then fried and garnished with parsley and potato roses.

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. Melt the butter, add flour, salt, and cayenne pepper, and whisk in the milk gradually to make a thick white sauce.

  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 the chops until cooked; season and let cool.

  3. Cover the chops with a layer of the sauce.

Coat and fry

  1. Once the sauce sets, dip the chops in egg and coat them with bread crumbs.

  2. Fry the coated chops in deep fat at 370°F (190°C) until golden brown, about 60 seconds.

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

Garnish and serve

  1. Garnish the chops with parsley and potato roses.

  2. 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

Flour
Thickens the milk into a white sauce that coats the chops.
Milk
Forms the liquid base of the thick white sauce with the flour.
Butter or dripping
Adds richness and flavour to the roux and the sauce.
Chopped ham
Adds savoury flavour to the sauce that coats the chops.
Egg
Acts as a binder so the bread crumbs stick to the chops.
Bread crumbs
Form a crisp, golden crust when the chops are fried.

The step that matters

Let the sauce set before coating. If the sauce is still soft, the egg and bread crumbs will slide off or the sauce will run into the hot fat. A firm sauce layer holds the coating in place during frying.

“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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