Lamb piccata

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 15 mins
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A classic piccata is usually done with veal, but lamb works like a charm. 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.

By Independent Contributor February 27 2023
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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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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.

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