Name: Lamb piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 4 lamb steaks leg or chump chops; 60 ml flour; 30 ml olive oil; 80 ml dry white wine or dry sherry; 250 ml chicken stock; 45 ml butter; 30 ml baby capers; zest and juice fresh lemon plus extra, to serve; 1 handful Italian parsley finely chopped

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Ingredients (9)

4	lamb steaks — leg or chump chops
60 ml	flour
30 ml	olive oil
80 ml	dry white wine — or dry sherry
250 ml	chicken stock
45 ml	butter
30 ml	baby capers
zest and juice	fresh lemon — plus extra, to serve
1 handful	Italian parsley — finely chopped

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Method:

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 of 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.

Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox – Ilse van der Merwe and photos by Tasha Seccombe.