Lamb Piccata with Capers Recipe

How to make it

---

• Using 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.
• Place lamb between sheets of waxed paper or plastic wrap.
• Using meat mallet, pound lamb to 1/3-inch thickness.
• Sprinkle lamb generously with salt and pepper.
• Coat lamb with flour; shake off excess.
• Melt 1 tablespoon butter in large skillet over medium-high heat.
• 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.
• Transfer lamb to platter; cover to keep warm.
• Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes.
• Add lemon juice.
• Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece.
• Stir in capers. Season with salt and pepper.
• Pour sauce over lamb and serve.