Lamb: Sauteed Lamb Chops with Bearnaise Butter
By á-3151
A super-easy compound butter features the flavors of the classic French sauce without the fuss. The butter tops the lamb chops and is stirred into the Smashed Fingerling Potatoes
Rate this recipe
4.8/5
(18 Votes)
Ingredients
- 16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired
- 16 olive oil
- Béarnaise Butter
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
Sprinkle lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Working in 2 batches, sauté lamb chops until browned on both sides and cooked to medium-rare, about 2 1/2 minutes per side. Transfer to platter and tent with foil to keep warm.
Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
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