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Sauteed Lamb Chops with Béarnaise Butter

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Sauteed Lamb Chops with Béarnaise Butter

Sauteed Lamb Chops with Béarnaise Butter

amanda

Equipment

  • - Stainless Steel Skillet

  • - Meat Thermometer

  • - Silicone Basting Brush

  • - Silicone Spatula

  • - Meat Tenderizer (Fine Mesh)

  • - High Heat Induction Cooktop

  • - Microplane Grater

  • - Digital Kitchen Scale

  • - Potato Masher

  • - Butter Dispenser

Ingredients

  • 16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired

  • 2 tablespoons olive oil

  • 1/2 cup Béarnaise Butter

Instructions

1

Instruction 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.
2

Instruction 2

Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
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