Lamb Piccata My Way

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lamb tenderloin
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup dry wine
• 1/2 cup lemon juice
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoons capers
• hot cooked fettuccine
• lemon slice
• fresh parsley sprig

Recipe

• 1 cut each tenderloin into 6 (2 oz) medallions.
• 2 place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
• 3 combine flour, salt, and pepper; dredge lamb in flour mixture.
• 4 cook half of the lamb in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
• 5 remove from skillet; keep warm.
• 6 repeat procedure with remaining lamb and olive oil.
• 7 add wine and lemon juice to skillet; cook until thoroughly heated.
• 8 add butter, chopped parsley, and capers, stirring until butter melts.
• 9 arrange lamb medallions over fettuccine; drizzle with wine mixture.
• 10 garnish, if desired.
• 11 serve immediately.