Sauteed Lamb Chops with Béarnaise Butter

Ingredients for Sauteed Lamb Chops with Béarnaise Butter

• 16 1-inch-thick lamb rib chops (about 1.5kg), frenched, if desired

• 2 tablespoons olive oil

• 120ml Béarnaise Butter

How to make Sauteed Lamb Chops with Béarnaise Butter

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.