Lamb Piccata Recipe

Lamb Piccata is excellent served at a dinner party.  If you love Chicken Piccata, you will definitely also be a fan of this lamb recipe.  This recipe makes for a fast and elegant main dish that is sure to impress your family and friends.  Enjoy this restaurant dish at home with a glass of wine and a fresh salad.  Know one will never even realize that it this lamb dish is low in calories!  Excellent served with the summer classic Insalata Caprese Salad (Tomato and Mozzarella Salad).


Lamb is one of my favorite meats.  To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion.  When cooked to medium rare, it is flavorful and mild so that anyone who enjoys roast beef will also enjoy this perfect leg of lamb roast.  More of Learn How To Cook Perfect Boneless Leg of Lamb.


Lamb Piccata Recipe


Lamb Piccata Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian
Keyword: Lamb Piccata Recipe
Servings: 4 servings
  1. Using a small sharp knife, cut around lamb bones; discard bones.  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.

  2. Sprinkle lamb generously with salt and pepper (pressing seasoning lightly with your hands).

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

  4. 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.

  5. 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.

  6. Makes 4 servings.

Recipe Notes

* The loin is also a very tender, prized section of the lamb that is usually sold cut into chops.  Loin chops are slightly leaner than rib chops and lack the rib bone.


Source:  Recipe originally from the Epicurious web site.



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