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lamb rib chops ala bearnaise

(1 rating)
Hambone avatar
Recipe by
Dan Hammond
@Hambone
Noblesville, IN

This is a simple and easy, yet unbelievable lamb rib chop recipe...we have found that we actually like this better than beef! Usually a mint jelly is used on lamb, but the secret to this winner is in a tried and true beef sauce!

(1 rating)
yield 3 serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For lamb rib chops ala bearnaise

  • 12
    lamb rib chops
  • 1 dash
    kosher salt
  • 1 dash
    course black pepper
  • 1 dash
    Hungarian paprika
  • 2 c
    milk
  • 1/2 c
    butter
  • 2 pkg
    Bearnaise sauce packet
  • 1 c
    extra virgin olive oil

How To Make lamb rib chops ala bearnaise

  • Stage all ingredients along with lamb chops resting to room temperature: Knorr Bearnaise sauce packets, kosher salt, coarse ground black pepper, Hungarian paprika, virgin olive oil and tongs.
    1
    Let lamb rib chops come to room temperature (approximately 30-45 minutes). Generously sprinkle with kosher salt and coarse ground black pepper, then coat in Hungarian paprika. Pat firm and do the same on the other side of the chops.
  • Knorr Bearnaise sauce to directions
    2
    Warm oven to 350 degrees F. Add milk and butter to a quart pot and heat until blended. Whisk in packets of Knorr bearnaise sauce and, once bubbly, reduce heat to a simmer and whisk occasionally to ensure it stays well mixed and does not scorch.
  • lamb chops coated on both sides with kosher salt, then coarse black pepper then heavily coated with Hungarian paprika
    3
    In a large, oven-proof pan, generously pour enough virgin olive oil to completely cover the bottom of the pan. Heat on high until water droplets pop and sizzle when flicked into the heated oil. Place the chops into the pan for 1 minute. Turn the chops over after 1 minute and turn off heat.
  • place chops in over-proof pan into the oven
    4
    Take pan and place it in the oven on the middle rack for 8 minutes.
  • Prepared lamb with Bearnaise sauce and side salad
    5
    Remove from oven and let the chops rest for 5 minutes, then plate them with 3-4 chops for each serving. Ladle a generous amount of bearnaise sauce over the chops, and pair with a nice salad, bread and wine. Enjoy! This will be the best lamb you ever tasted!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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