Photo of Lamb Scallopini with Lemon and Mint by WW

Lamb Scallopini with Lemon and Mint

5 - 6
PersonalPoints™ per serving
Total Time
36 min
18 min
18 min
Who needs veal? Ask your butcher to cut a leg of lamb scallopini-style and feast on a Mediterranean dinner that takes only minutes to make.


Uncooked lean and trimmed lamb leg(s)

1½ pound(s), cut scallopini-style (should yield about 18 very t

Table salt

½ tsp(s)

Black pepper

¼ pinch

Mint leaves

2 tbsp(s), chopped

All-purpose flour


Cooking spray

2 spray(s), or enough to coat skillet

Olive oil

1 tsp(s)

Lemon juice canned or bottled

¼ fl oz


1 medium, sliced


  1. Pound lamb about 1/4-inch thick, sprinkle with salt and pepper and dust thoroughly with flour.
  2. Coat a large skillet with cooking spray. Heat 1 teaspoon of oil in skillet and brown first batch of lamb cutlets, turning once, about 1 to 2 minutes per side; remove and set aside. Repeat until all of lamb is browned. Return all of lamb to skillet, add lemon juice and mint, and simmer for about 4 minutes. Serve garnished with lemon slices. Yields about 4 to 5 slices lamb per serving.