Lamb Scallopini with Lemon and Mint
Uncooked lean and trimmed lamb leg
1½ pound(s), cut scallopini-style (should yield about 18 very t
2 tbsp(s), chopped
2 spray(s), or enough to coat skillet
Lemon juice canned or bottled
¼ fl oz
1 medium, sliced
- Pound lamb about 1/4-inch thick, sprinkle with salt and pepper and dust thoroughly with flour.
- 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.