Skip to main content
Main

Lamb Cutlets, Grilled

Grilled lamb cutlets served with peas, gravy, and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Cutlets, Grilled

Ingredients

Directions

Prepare

  1. Trim the cutlets into a good shape.

  2. Brush the cutlets with salad oil.

  3. Season the cutlets lightly with salt and pepper.

Grill and serve

  1. Grill the cutlets over a clear fire for about 8 to 10 minutes, turning them 3 or 4 times.

  2. Cover the end of each bone with a cutlet frill.

  3. Arrange the cutlets neatly in a circle on a border of mashed potatoes.

  4. Serve the peas in the center.

  5. Pour the hot sauce around the peas.

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

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

  2. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

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

  3. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Lamb cutlets
Lean meat that browns on the grill and stays tender when cooked briefly over high heat.
Shelled peas
Add sweetness and a fresh, bright color that contrasts with the meat.
Gravy or demi-glace sauce
Adds moisture and savory depth to the meat and plate.

The step that matters

Grilling the cutlets. Over a clear, hot fire the outside browns quickly while the inside stays juicy. Turning only a few times, as the record says, lets the surface develop color evenly without drying the meat. Overcooking toughens lamb quickly.

Swap the peas

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

  1. Beansfits better
  2. Sesamefits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against lamb, sauce, pepper. 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.

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes