Lamb Piccata with Capers

1. 1

   Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop.

2. 2

   Cut off fat and sinew from each piece.

3. 3

   Place lamb between sheets of waxed paper or plastic wrap.

4. 4

   Using meat mallet, pound lamb to 1/3-inch thickness.

5. 5

   Sprinkle lamb generously with salt and pepper.

6. 6

   Coat lamb with flour; shake off excess.

7. 7

   Melt 1 tablespoon butter in large skillet over medium-high heat.

8. 8

   Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed.

9. 9

   Transfer lamb to platter; cover to keep warm.

10. 10

    Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes.

11. 11

    Add lemon juice.

12. 12

    Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece.

13. 13

    Stir in capers.

14. 14

    Season with salt and pepper.

15. 15

    Pour sauce over lamb and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.