Sauteed Lamb Chops with Béarnaise ButterScott Peterson
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.
Recipe information
Yield
Makes 8 servings
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
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.
Step 2
Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
