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- add 16 1-inch-thick lamb rib chops (about 3 1/4 pounds), frenched, if desired<br> 2 tablespoons olive oil<br><br> 1/2 cup <a href="/recipes/recipe_views/views/233412">Béarnaise Butter</a>
- 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.