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Lamb or Mutton Chops

Roasted lamb or mutton chops dusted with flour and cooked with suet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and mutton work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Lamb or Mutton Chops

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Snick the bones of the chops at the back for easy carving.

  2. Chop the bones across about three inches from the end and bend them without separating.

  3. Dust the chops with flour.

Roast

  1. Place the chops in a baking tin with dripping or mutton suet.

  2. Roast in a moderate oven at 350°F (175°C) for about 30 minutes.

  3. Baste the chops well during cooking.

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. Lamb + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Flour + muttontop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Lamb or mutton chops
Provide the meat that is browned and cooked through in the roasting fat.
Flour
Dusted on the chops to help them brown and form a light surface crust.
Dripping or mutton suet
Fat for roasting that conducts heat and adds richness and browning to the chops.

The step that matters

Basting the chops during roasting. Spooning hot fat over the chops keeps the surface from drying out and helps it brown evenly, so the meat stays moist while it cooks.

“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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