Best 5 Sauteed Lamb Chops With Béarnaise Butter Recipes

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Sauteed lamb chops with béarnaise butter is a classic French dish that combines tender and juicy lamb chops with a rich and flavorful sauce. The béarnaise butter, made from a combination of butter, egg yolks, shallots, tarragon, and white wine, adds a creamy and tangy element to the dish, while the sautéed lamb chops provide a slightly charred and smoky flavor. This dish is a perfect choice for a special occasion dinner or a romantic meal, as it is both elegant and delicious. Served with a side of roasted vegetables or mashed potatoes, this dish is sure to impress your guests.

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SAUTEED LAMB CHOPS WITH BéARNAISE BUTTER



Sauteed Lamb Chops with Béarnaise Butter image

Categories     Lamb     Roast     Sauté     Christmas     Quick & Easy     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 3

16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired
2 tablespoons olive oil
1/2 cup Béarnaise Butter

Steps:

  • 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.

SAUTEED SICILIAN LAMB



Sauteed Sicilian Lamb image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 large yellow onion, sliced
1 whole roasted red bell pepper, seeded and sliced
One 10-ounce package sliced white button mushrooms
1 cup dry white wine
1/2 cup pitted large green olives, roughly chopped
2 teaspoons capers, rinsed
1/4 teaspoon lemon zest
Rice pilaf, for serving
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Steps:

  • Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
  • Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
  • Serve the lamb with rice pilaf and garnish with the parsley.

PAN SEARED LAMB CHOPS



Pan Seared Lamb Chops image

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.

Provided by Amy Nash

Categories     Dinner

Time 42m

Number Of Ingredients 8

8-9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
  • Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
  • Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  • Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
  • Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan-Fried Lamb Chops with Rosemary and Garlic image

These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.

Categories     Garlic     Lamb     Sauté     Low Carb     Quick & Easy     Rosemary     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)

Steps:

  • Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)



Spice-Rubbed Lamb Chops (Pan Sauteed) image

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

Provided by Oolala

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups

Steps:

  • Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  • Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  • Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  • Add chops and reduce heat to medium.
  • Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  • Transfer each chop to a serving plate.
  • Divide arugula between plates and drizzle with the remaining teaspoons of oil.

Tips:

  • Choose high-quality lamb chops: Look for chops that are evenly marbled and have a bright red color. Avoid chops that are excessively fatty or have a dull color.
  • Season the chops well: Before cooking, season the chops liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
  • Sear the chops over high heat: When cooking the chops, start by searing them over high heat. This will help to create a flavorful crust and prevent the chops from drying out.
  • Reduce the heat and cook until done: After searing the chops, reduce the heat and cook them until they reach your desired doneness. For medium-rare chops, cook them for about 3-4 minutes per side. For medium chops, cook them for about 4-5 minutes per side. And for well-done chops, cook them for about 5-6 minutes per side.
  • Make the béarnaise butter: While the chops are cooking, make the béarnaise butter. This sauce is made with butter, egg yolks, white wine vinegar, and shallots. It is a delicious and versatile sauce that pairs well with lamb.
  • Serve the chops with the béarnaise butter: When the chops are cooked, serve them immediately with the béarnaise butter. You can also garnish the chops with fresh herbs, such as parsley or chives.

Conclusion:

Sautéed lamb chops with béarnaise butter is a classic French dish that is sure to impress your guests. The chops are tender and flavorful, and the béarnaise butter is rich and creamy. This dish is perfect for a special occasion or a romantic dinner. With careful preparation and attention to detail, you can create a restaurant-quality meal in your own home.

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