Sauteed Lamb Chops with Béarnaise Butter
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
American
Lamb
Roast
Sauté
Christmas
Quick & Easy
Fall
Winter
Bon Appétit
- 2 tablespoons olive oil
- Carbohydrate 0 g(0%)
- Cholesterol 133 mg(44%)
- Fat 61 g(94%)
- Protein 20 g(39%)
- Saturated Fat 28 g(141%)
- Sodium 77 mg(3%)
- Calories 632
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. Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
