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Breaded Lamb Chops

Breaded lamb chops served with ham sauce and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Breaded Lamb Chops

Ingredients

Directions

Make the ham sauce

  1. Melt butter.

  2. Add flour.

  3. Gradually whisk in milk until smooth.

  4. Cook the sauce thoroughly.

  5. Stir in the chopped ham.

  6. Set the sauce aside to cool.

Prepare the chops

  1. Broil the lamb chops.

  2. Season the lamb chops with salt and cayenne pepper.

  3. Spread both sides of the chops with a layer of the ham sauce.

  4. Let them stand on a greased plate until firm.

Bread and fry

  1. Dip the chops in breadcrumbs.

  2. Dip the chops in beaten egg.

  3. Dip the chops again in breadcrumbs.

  4. Fry the coated chops in deep fat until golden brown.

Serve

  1. Garnish with paper frills, parsley, and potato roses.

  2. Serve with Cuban or Tomato 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lamb + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

French lamb chops
Provide the main meat, cooked by broiling before coating and frying.
Butter
Fat that starts the roux and carries flavour into the ham sauce.
Flour
Thickens the butter and milk into a smooth, spreadable sauce as it cooks.
Milk
Liquid that, with flour, forms the body of the ham sauce.
Chopped ham
Adds savoury, salty flavour to the sauce spread on the chops.
Eggs (in the method)
Beaten egg acts as the binder that holds the breadcrumbs to the chops.

The step that matters

Let the ham sauce set until firm before breading. A sauce that is cooled until firm holds its layer on the chops. If it is still warm or loose, it slides off and the breadcrumbs and egg coating will not stick evenly 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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