Lamb Piccata
How To Make Lamb Piccata - Lamb Recipe

This wonderful lamb dish is excellent for a dinner party.

Recipe Type: Lamb, Lemons, Wine, capers
Yields: 4 servings
Prep time: 20 min
Cook time: 10 min

Ingredients:

4 (8 to 10 ounces each) loin lamb chops
Coarse salt and freshly-ground black pepper to taste
1/2 cup all-purpose flour
4 tablespoons butter, divided
1 tablespoon vegetable oil or olive oil
3 tablespoons fresh-squeezed lemon juice
1/3 cup canned low-salt chicken broth
1/3 cup dry white wine
3 tablespoons capers, drained and rinsed
 

Preparation:

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 (2) 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.