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 Barnaise Butter
Preparation
Sprinkle lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Working in 2 batches, saut 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 Barnaise Butter and serve.
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