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Lamb Piccata With Capers Recipe

by Global Cookbook

Ingredients

4 x lamb blade shoulder chops (8 to 10 ounce ea) Salt to taste Freshly-grnd black pepper to taste 1/2 c. all-purpose flour 5 Tbsp. chilled butter - (about)

3/4 c. canned low-salt chicken broth 3 Tbsp. fresh lemon juice 2 Tbsp. liquid removed capers

Directions

1. Using small sharp knife, cut around lamb bones; throw away bones, leaving 3 irregular pcs of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or possibly plastic wrap. Using meat mallet, lb. lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess.
2. Heat 1 Tbsp. butter in large skillet over medium-high heat. Working in batches, add in lamb to skillet and cook till brown and beginning to shrink, about 2 min per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep hot.
3. Add in broth to skillet; boil till reduced to generous 1/3 c., scraping up any browned bits, about 2 min. Add in lemon juice. Reduce heat to medium-low; add in 2 Tbsp. butter 1/2 Tbsp. at a time, whisking till melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.
4. This recipe yields 4 servings.

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