Lamb Scallopini with Wild Mushrooms and Lemon Caper Sauce
Serves 4
Servings: 4 servings
Calories: 386kcal
Cost: 10
Equipment
- 1 meat mallet
- 1 Cling film
- 1 12 inch saute pan or large skillet
Ingredients
- 1 lb lamb or goat loin
- Kosher salt and pepper
- ¼ cup dry white wine
- 2 tablespoons unsalted butter
- 2 teaspoons flour plus more for dusting the cutlets
- 1 tablespoon nonpareil capers or more to taste
- ¼ cup cooking olive oil
- 1 clove of garlic finely grated or mashed to a paste
- 1 cup lamb or chicken stock
- Fresh sliced mint leaves about 2 tablespoons, plus more to garnish
- 8 oz mushrooms preferably wild (substitute shiitake in a pinch)
- Fresh lemon juice to taste
- Vegetables especially wilted spinach or other greens, for serving
Instructions
- Cut the loin into 4 equal sized pieces, then, with a sharp knife, cut them almost in half to butterfly them (see pictures). Next, pound the meat with a mallet on both sides to even it out and flatten it. Season the meat lightly with salt and pepper.
- Heat an oven to warm. Heat the oil in a large skillet. Working in batches, dust the lamb cutlets with flour one at a time, tap off the excess and brown on one side, until the cutlets are nearly cooked. Quickly "kiss" the other side of each cutlet but don't brown as they might toughen.
- Transfer the finished cutlets to a pan and keep warm in the oven, and repeat until all the cutlets are done. Try not to burn the flour in the pan.
- Add the butter to the pan, along with the mushrooms, and cook until lightly browned and wilted, about 5 minutes—if the pan dries out, add some more butter or oil.
- Add the garlic to the pan and cook for a minute until aromatic. Sprinkle the flour over the pan, cook for another minute, then deglaze with the wine and cook down by half. Add the stock and continue cooking until the sauce is lightly thickened. Add the lemon juice to taste, along with the mint and capers.
- Double check the seasoning, adjust as needed, then serve the picatta with the sauce and mushrooms drizzled over each cutlet.
Notes
Lamb loin is the most expensive and the most tender for this recipe. Cuts from the leg trimmed of silverskin can be substituted.
Nutrition
Serving: 4oz | Calories: 386kcal | Carbohydrates: 5g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 167mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg