Skip to main content
Main

Lamb Cutlets, to Prepare

Lamb cutlets prepared by trimming, flattening, and frying or braising, served with vegetables.

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

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lamb Cutlets, to Prepare

Ingredients

Directions

Prepare the lamb

  1. Remove the chine bone from the neck of lamb and saw the rib bones to a length of 3 to 4 inches.

  2. Trim excess fat and scrape the end of the bone to expose about ½ inch of bare bone.

  3. Flatten the cutlets using a wetted rolling pin or chopping knife for a more even surface.

Cook and serve

  1. Grill or fry the cutlets plainly, or coat them in egg and bread crumbs before frying or braising.

  2. Serve with asparagus, green peas, or spinach, and your choice of 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Lamb + asparagustop 9% of all pairs
    Smell alikemoderate
    Cooked together207 recipes

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

  3. Bread + asparagustop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb neck
Provides the meat for the cutlets, with rib bones left exposed as handles.
Egg
Binds the bread crumb coating so it adheres to the lamb during frying.
Bread crumbs
Forms a crisp, golden coating that browns during frying or braising.

The step that matters

Flattening the cutlets. Pounding the meat to an even thickness helps it cook at a uniform rate, so the thin areas do not overcook before the thick areas are done.

“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.

More lamb cutlets recipes

Breaded 9with Spinach 7Grilled 6with Asparagus Peas 5with Peas 4with Cucumber 3 See all 25 →

You might also like

Brown BreadBrown Bread461 recipesAsparagus SoupAsparagus Soup179 recipesWhite BreadWhite Bread80 recipesAsparagus SaladAsparagus Salad77 recipes