Sauteed Lamb Chops with Béarnaise Butter

Sauteed Lamb Chops with Béarnaise Butter
Photo by Scott Peterson


  • 2 tablespoons olive oil
  • ½ cup Béarnaise Butter
  • 16 1-inch-thick lamb rib chops (about 3 1/4 pounds)

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...

View full recipe at Epicurious


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