SAUTEED LAMB CHOPS WITH BéARNAISE BUTTER

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Sauteed Lamb Chops with Béarnaise Butter image

Categories     Lamb     Roast     Sauté     Christmas     Quick & Easy     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 3

16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired
2 tablespoons olive oil
1/2 cup Béarnaise Butter

Steps:

  • 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.

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