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Nutrition Facts
Serving Size 207 g
(Approx. 4 Servings)
Amount Per Serving
Calories 560 Calories From Fat 410
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 21 g 105%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 250 mg 10%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 33 g
Vitamin A 4% Iron 15%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Lamb with Creamy Piccata
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 medium lemon, divided use, reserve both zest and juice
1 Tbsp fresh garlic, divided use, finely minced
1 Tbsp olive oil
8 small bone-in lamb loin chops
3 Tbsp H-E-B Roasted Garlic & Herb Finishing Butter
2 Tbsp shallots, very finely chopped
2 Tsp flour
2 Tsp capers, roughly chopped
1/2 cup(s) bone broth, chicken flavor
1/2 cup(s) heavy cream
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Heat grill over medium-high heat. Add lemon zest and half of garlic to olive oil. Drizzle oil over lamb chops. Allow to sit at room temperature for 15 to 30 minutes before grilling.
While meat is cooking prepare sauce on stove top.
Add butter, shallots, garlic and lemon juice to pan. Sauté until shallots are soft, about 3 to 4 minutes to pan.
Sprinkle shallots with flour and stir through. Add capers, broth and cream. Bring to a simmer and cook briefly to thicken. Remove from heat and set aside.
Grill lamb for 4 to 5 minutes per side or to and internal temperature of 145˚F for medium-rare.
Remove from grill and tent loosely with foil for 5 minutes before serving with sauce.
Chef's note: Garnish with lemon wedges and parsley if desired.


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