Lamb piccata

Lamb leg cutlets in a buttery lemon sauce with capers and parsley. One of my all-time favourite flavour combos! Photography by Tasha Seccombe.

A classic Italian piccata is usually done with veal, but lamb works like a charm. I absolutely adore the combination of lemon and capers in a buttery sauce with some fresh chopped parsley. I used leg chops, removing the bone and pounding the meat to an even, tender, thinner layer. This is such a big flavour result for minimal effort, and it all comes together in just a few minutes. Italian fare at its finest! Serve with your choice of sides or a simple leafy salad.

Ingredients: (serves 4)
4 x lamb steaks or leg/chump chops
salt & pepper
60 ml (4 tablespoons) flour
30 ml (2 tablespoons) olive oil
80 ml (โ…“ cup) dry white wine (or dry sherry)
250 ml (1 cup) chicken stock
45 ml (3 tablespoons) butter
30 ml (2 tablespoons) capers (preferably baby)
zest and juice of a lemon (plus extra, to serve)
a handful Italian parsley, finely chopped

If your steak/chops has a small bone in, remove it with a sharp knife. Place the meat on a steady wooden board, between two sheets of plastic or non-stick paper, then pound it with a flat meat hammer or rolling pin to an even thickness of about 5mm. Remove the plastic/paper and season with salt & pepper on both sides. Place the flour in a wide bowl, then dredge the meat on both sides, shaking off excess flour. Heat the oil in a wide, non-stick pan over medium heat, then fry the dredged meat on both sides until just cooked – about 3-4 minutes a side (work in batches if needed). Remove the meat from the pan and keep covered on a plate, then return the pan to the heat and add the wine to deglaze the pan. Add the stock, stirring, and bring to a simmer. Cook for about 3-5 minutes over medium-high heat, reducing the liquid by about a third, then add the capers, lemon zest and juice, stirring. Add the butter, then remove from the heat and stir until melted. Add the parsley and stir – the sauce should just coat the back of a spoon. Return the meat to the pan, and use a spoon to cover it all over with the sauce. Serve warm.

This is the final recipe in our February 2023 #cookingwithlamb series, in proud collaboration with SA Lamb & Mutton. #summerentertaining #easylambdinners #cookingwithlamb

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