Lamb Piccata

Using a small sharp knife, cut around lamb bones; discard bone. Cut off fat and sinew from each piece of meat. Working with one piece of lamb at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of lamb with a meat mallet to 1/4-inch thick. Sprinkle lamb generously with salt and pepper (pressing seasoning lightly with your hands).

In a shallow pie plate, add flour. Coat lamb in flour mixture to coat all sides; shake off excess.

In a large nonstick frying pan over medium heat, heat 1 tablespoon butter and oil. Add lamb and cook approximately 2 minutes per side or until brown and beginning to shrink. Transfer lamb to a serving platter and cover to keep warm. 

Add lemon juice, chicken broth, and white wine to frying pan, scraping up any browned bits, and simmer approximately 2 minutes or until liquid is reduced to approximately 1/3 cup. Reduce heat too low; add remaining 3 tablespoons butter (1/2 tablespoons at a time), whisking until melted before adding each additional tablespoon of butter. Add capers and simmer another 1 minute. Remove from heat; pour sauce over the lamb and serve immediately.

Makes 4 servings.