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Lamb Picatta

Lamb Picatta

April 29, 2016


4 8 to 10-ounce lamb blade shoulder chops

1/2 cup all purpose flour

5 tablespoons (about) chilled butter

3/4 cup canned low-salt chicken broth

3 tablespoons fresh lemon juice

2 tablespoons drained capers


1Using a small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece.

2Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness.

3Sprinkle lamb generously with salt and pepper.

4Coat lamb with flour; shake off excess.

5Melt 1 tablespoon butter in large skillet over medium-high heat.

6Working 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.

7Transfer lamb to platter; cover to keep warm.

8Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes.

9Add lemon juice.

10Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece.

11Stir in capers

12 Season with salt and pepper.

13Pour sauce over lamb and serve.

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