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 the Smashed Fingerling Potatoes.
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
PREPARATION
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.
