Sauteed Lamb Chops with Béarnaise Butter
Thursday, March 21, 2019
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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
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.
Full Reading: https://www.epicurious.com/recipes/food/views/Sauteed-Lamb-Chops-with-Bearnaise-Butter-233398
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