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Mutton Chops, Grilled

Grilled mutton chops seasoned with salt, pepper, optional herbs, and cooked over a clear fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Chops, Grilled

Ingredients

Directions

Prepare

  1. Cut the chops 1 inch thick from the loin or neck, trimming excess fat.

  2. Season each chop with salt, pepper, and herbs if desired.

  3. Dip each chop in warmed butter or dripping.

Cook and serve

  1. Broil on a grill over a clear fire for 8 to 10 minutes, turning frequently.

  2. Avoid piercing the meat to retain juices.

  3. Serve on a hot dish, slightly overlapping, with hot butter and ketchup poured over.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mutton chops
Provide the main meat, whose fat and juices flavour the chops as they cook.
Butter or dripping
Adds fat and richness, helping the surface brown and the chops taste savoury.
Salt
Seasons the meat through and helps bring out its flavour.

The step that matters

Avoid piercing the meat. Piercing lets the juices run out onto the fire, leaving the chops drier and less tender. Turning with tongs instead keeps the juices 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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