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Lamb Chops Au Julienne

Lamb chops coated in egg and breadcrumbs, fried and served with a thin tomato and vegetable sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Chops Au Julienne

Ingredients

Directions

Prepare the chops

  1. Trim the lamb chops and French the bones.

  2. Dust both sides of the chops with salt and pepper.

  3. Roll the chops in egg, then in breadcrumbs.

Fry and make the sauce

  1. Fry the chops in deep oil for 5 minutes, ensuring the fat is cool enough to cook them thoroughly without browning too much.

  2. In a saucepan, combine 1 cup of stock with ½ cup of tomato juice.

  3. Add finely shredded green peas, string beans, and carrot to the sauce.

  4. Cook the sauce until it is thin and well combined.

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. Tomato + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Peas + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together949 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Lamb chops
Provide the meat, which is cooked through by frying in deep oil.
Egg
Binds the breadcrumbs to the chops so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden coating around the chops when fried.
Tomato juice
Adds acidity and liquid to the sauce, giving it a tangy flavour.

The step that matters

Frying the coated chops. Oil that is too hot browns the breadcrumbs before the lamb cooks through, while oil that is too cool lets the coating absorb grease and turn soggy. Keeping the fat at a steady, moderate temperature cooks the meat evenly and gives a crisp coating.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pepper, egg, tomato, beans, carrot):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Sesamefits about as well
  4. Peasthe original

Fit is the average pairing score against lamb, pepper, egg, tomato, beans, carrot. Candidates are from the same food group and used in at least 100 recipes.

“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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