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 theSmashed Fingerling Potatoes.
Ingredients
Makes 8 servings
Step 1
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.
Step 2
Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
How would you rate Sauteed Lamb Chops with Béarnaise Butter?
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Reviews (6)
Back to TopThe bearnaise butter was not very easy to make and did not come out well for me. It was way too buttery and didn't have much more flavor. However, the lamb was very tasty and worked great with a mint jelly.
Anonymous
Dallas, TX
2/13/2006
I read the recipe and thought 'how simple'! I love bearnaise sauce. So with that in mind this is the recipe for you. A quick, simple and good recipe. Maybe not a special occasion recipe but great for the hubby on a Friday night.
Anonymous
Frisco, TX
1/7/2006
羔羊的菜是美味的,因为本身,not because of the way it was prepared or the special butter. Although I did not pan fry it--I put it on the grill. The bernaise butter was not a "Wow", in fact most guests preferred the mint jelly that I also had available.
Anonymous
Betheda, MD
1/5/2006
Easy and quick. Great for Christmas dinner and I could concentrate on other dishes and/or enjoying my guests. Made the compound butter, rolled it into a round cylinder and refrigerated wrapped in plastic until needed. Used a quarter-sized slice of butter on each chop and it was plenty; I grilled a rack of lamb, carved it when perfectly cooked, and arranged the chops/butter on a platter of greens and cranberries. Froze remainder of butter for use on steaks or lamb again. Lots of flavor for something so simple; use less butter and save some calories for dessert!
Anonymous
California
1/5/2006
Such an easy dish to prepare & wonderful to eat on a lazy summer's day. Of course a delicious salad & a glass of red round it off.
DMT50
Australia
1/5/2006
This is really pretty simplistic, no? Fry some lamb chops in a pan and add flavored butter from another recipe? I would never fry my lambchops and I would never use any under 1-1/2" thick. Grilled would be my first preference for preparation (seared over direct heat 3 mins/side , finished over indirect 4 mins). In a pinch I'd broil them, but mind them carefully. Lamb fat loves to catch fire!
pmoriarty
Silicon Valley
1/5/2006
