Sauteed Lamb Chops with Béarnaise Butter

By ROBandSEAN

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

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Lamb-Chops-with-Bearnaise-Butter-233398#ixzz1KDTqQvjY

Ingredients

• 16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired
• 2 tablespoons olive oil
• 1/2 cup Béarnaise Butter
• print a shopping list for this recipe
• 1/2 cup chopped shallots
• 1/2 cup white wine vinegar
• 3 1/2 tablespoons chopped fresh tarragon, divided
• 3 1/2 tablespoons chopped fresh Italian parsley, divided
• 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
• 1/2 teaspoon grated lemon peel

Details

Servings 8

Preparation

Step 1

Preparation

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.

Preparation

Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.

Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)