Sauteed Lamb with Bernaise Sauce

16 1-inch-thick lamb rib or shoulder (about 3 1/4 pounds), frenched, if desired
2 tablespoons olive oil

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 Bernaise Sauce and serve.

Bernaise Sauce

2 egg yolks
3 tbsp. lemon juice
1/2 c. firm butter
1 tbsp. minced onion
1 tsp. tarragon leaves
2 tbsp. white wine

In small pan, stir yolks and lemon briskly with wooden spoon. Stir in one half of the butter and all of the onion and tarragon over low heat until melted. Add the rest of the butter. Stir briskly until butter is melted. Be sure butter melts SLOWLY.

I am serving this tonight with Roasted Potatoes and Salad!

Roasted Potatoes

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed

Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

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