Best 5 Sauteed Lamb Chops With Béarnaise Butter Recipes

SAUTEED LAMB CHOPS WITH 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

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

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.

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

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)

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.