Sautéed Lamb Chops with Béarnaise Butter
8 servings
Source: Bon Appétit December 2005
- 16 1-inch thick lamb rib chops (about 3¼ lbs), frenched, if desired
- 2 tbsp olive oil
- ½ cup 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 into medium-rare, about 2½ 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 together with Smashed Fingerling Potatoes.
Bérnaise Butter
about 1 cup
- ½ cup chopped shallots
- ½ cup white wine vinegar
- 3½ tbsp chopped fresh tarragon, divided
- 3½ tbsp chopped fresh Italian parsley, divided
- ¾ cup plus 2 tbsp (1¾ sticks) butter, room temperature
- ½ tsp grated lemon peel
Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tbsp, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar.(Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Smashed Fingerling Potatoes
8 servings
- 3 lbs red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces
- ½ cup Béarnaise Butter
- ½ cup (or more) warm whole milk
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh Italian parsley
Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.
Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add ½ cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper.(Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.)
Transfer to bowl, sprinkle with tarragon and parsley, and serve.