Sauteed Lamb Chops with Béarnaise Butter
- 16 1-inch-thick lamb rib chops (about 3 1/4 pounds)
- ½ cup Béarnaise Butter
- 2 tablespoons olive oil
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...