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 ↓
Broiled Mutton Chop
Ingredients
Directions
Trim the chop neatly.
Sprinkle with a little pepper and coarse sea salt.
Broil over a clear fire for about 5 minutes, turning constantly to retain juices.
Serve as hot as possible.
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.
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 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 chop
- Is the main protein, cooked quickly so its juices stay inside the meat.
The step that matters
Turning constantly under the broiler. Frequent turning exposes each side to heat in short bursts, so the surface browns without drying out. Letting one side scorch while the other stays raw is the common error, and it also lets juices run out of the meat. Keeping the chop moving helps hold moisture in the muscle fibres.
“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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