Sauteed Lamb Chops with Béarnaise Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
2. Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
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