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Stuffed Lamb Chops

Stuffed lamb chops with a mushroom and parsley filling, baked or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Lamb Chops

Ingredients

Directions

Make the stuffing

  1. In a sauté pan, melt the butter over medium heat.

  2. Add the flour and cook for a few minutes until lightly browned.

  3. Stir in the chopped mushrooms, parsley, salt, and pepper.

  4. Moisten the mixture with stock and mix well; set aside to cool.

Stuff and cook the chops

  1. Split the lamb chops in half, cutting to the bone.

  2. Spread the mushroom mixture between the split chops and press the edges together.

  3. Broil the stuffed chops for 8 minutes.

  4. Serve with melted butter or Spanish 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Parsley + lambtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 that is split and stuffed, forming the main body of the dish.
Flour
Cooked in the butter to form a roux that lightly thickens the stuffing.
Mushrooms
Add moisture and savory earthy flavor to the stuffing.
Stock
Moistens the stuffing so it binds together and stays tender during cooking.
Butter
Adds richness and helps the flour brown lightly, building flavor in the stuffing.

The step that matters

Cooling the stuffing before stuffing the chops. Setting the mushroom mixture aside to cool keeps it from melting the raw meat's surface or loosening the stuffing. Cooling also makes it firm enough to spread and hold inside the split chops.

Swap the parsley

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

  1. Parsleythe original
  2. Thymefits about as well
  3. Turmericfits less well
  4. Garlicfits less well

Fit is the average pairing score against butter, flour, mushroom, pepper, lamb. 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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