Leg of Lamb Scallopine by Chef Gibbons

Customer Question: “Do you have ideas for an informal leg of lamb presentation?”

Would you like to try a Mediterranean option? Chef Jason Gibbons Leg of Lamb Scallopine is perfect for Mother’s Day or an any-day family dinner. Jason Gibbons, Executive Chef at Zelo restaurant, Minneapolis, MN goes to great lengths to source, prepare, plan and deliver high quality food. For him, it is only natural to partner with local farmers who feel the same way about what they do.

Lamb Leg Scallopine
Leg of Lamb Scallopine by Chef Jason Gibbons


Leg of lamb, trimmed, sliced, pounded thin 12 to 16, 1 oz pieces

Flour as needed
Sea salt to season
Fresh ground black pepper to season
2 to 3 Tablespoons Extra virgin olive oil
1 Garlic clove, peeled and smashed
1/3 cup light bodied Italian white wine
¾ cup Homemade stock (use the bone from the lamb
for the best flavor or substitute chicken stock)
½ Lemon
2 Tablespoons Mint or Italian parsley, finely sliced
2 Tablespoons Whole unsalted butter at room temperature


Leg of Lamb Scallopine


  • De-bone the Leg of lamb. Reserving the bone to make the stock.
  • Trim fat then slice into small (½ to 1 oz by weight) pieces.
  • Pound pieces between plastic wrap with the flat side of a meat hammer.  Use gentle but deliberate pressure to evenly pound meat to about 1/8th in thick.
  • Lightly season lamb slices with salt and pepper.  Then dredge slices through the flour, shaking off any excess flour.
  • Add 1 ½ Tablespoons of the extra virgin olive oil and the garlic clove into a 12” or larger skillet at medium heat.
  • Lay out as many lamb slices as will fit into the pan in a single layer so they are flat.
  • As soon as you see the outside edges of the lamb slices begin to change color, flip them over with a pair of tongs and continue to cook for 20 more seconds.  Remove lamb slices from the pan and set onto a plate.
  • Continue this process with remaining lamb slices. Add extra virgin olive oil if needed.
  • Deglaze the pan with the wine, squeeze in the lemon half, add the stock and begin to reduce the sauce.
  • Add the lamb slices back into the pan while the sauce is reducing and cook for no more than 20 to 30 seconds more (this will keep them very tender).
  • Remove lamb slices onto serving plates or platter.
  • Add the mint or parsley to the pan then turn the heat to high and reduce sauce until about 1/3 of a cup remain and sauce is beginning to thicken enough to coat a spoon.
  • Remove sauce from the heat and add room temperature butter, swirling pan or whisking constantly until butter is fully incorporated into sauce and sauce is thick but pourable.  Adjust the seasoning of sauce with salt and pepper, remove the lemon half, then pour over lamb slices.

Serves 4

Suggested accompaniments: sauteed spinach or artichokes for the spring or summer, roasted butternut squash for the fall or winter.  For a wine pairing, consider a light to medium bodied Italian white with good acidity such as a Pinot Grigio, Greco or Verdicchio.