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Lamb Piccata with Capers
- 4 8- to 10-ounce lamb blade shoulder chops
- 1/2 cup all purpose flour
- 5 tablespoons (about) chilled butter
- 3/4 cup canned low-salt chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons drained capers
Directions:View on Bon Appetit
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