Sauteed Lamb Chops with Béarnaise Butter
Tender lamb rib chops sautéed to medium-rare perfection and topped with rich, flavorful Béarnaise butter. An elegant main dish that combines the robust flavor of lamb with the classic French sauce.
8 servings
15 min
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Ingredients
- •16 piece 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired
- •2 tablespoons olive oil
- •½ cup Béarnaise Butter
Cooking Instructions
- 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.
10 min
- 2.
Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
5 min
