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Lamb Chops Au Julienne

Breaded lamb chops served with a brown sauce and a mix of peas, string beans, and carrot.

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, leaving the bone bare.

  2. Season both sides of the chops with coarse sea salt and black pepper.

  3. Roll the chops in egg, then coat them with breadcrumbs.

Fry the chops

  1. Fry the chops in deep oil for five minutes.

  2. Cool the oil after adding the chops to ensure they cook thoroughly without browning too much.

Make the sauce

  1. In a saucepan, combine 1 cup of brown sauce with ½ cup of tomato juice.

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

Serve

  1. Serve as a delicious summer dish for lunch or dinner.

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 main meat, with the bone left bare as a handle.
Egg
Acts as a binder that makes the breadcrumbs stick to the chops.
Breadcrumbs
Form a crisp, browned coating when fried.
Brown sauce
Supplies the savoury, rich base of the sauce.
Tomato juice
Adds acidity and a lighter body to the brown sauce.

The step that matters

Frying the coated chops. If the oil is too hot, the breadcrumb coating browns before the meat cooks through; if it is too cool, the coating absorbs oil and turns greasy. Steady heat gives an even, crisp crust and a fully cooked centre.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pepper, egg, sauce, 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, sauce, 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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