Lamb Scallopini with Pepper and Onion Agrodolce
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Ingredients for - Lamb Scallopini with Pepper and Onion Agrodolce

1. Olive oil, divided, or more as needed - 4 tablespoons
2. Diced yellow onion - ⅔ cup
3. Salt and freshly ground black pepper to taste - ⅔ cup
4. Diced Fresno chile pepper - ⅓ cup
5. Garlic, minced - 1 clove
6. Dried mint - ½ teaspoon
7. Balsamic vinegar, divided, or to taste - 3 tablespoons
8. Cayenne pepper - 1 pinch
9. Minced fresh rosemary - 1 teaspoon
10. Chopped flat-leaf (Italian) parsley - ⅓ cup
11. Boneless lamb top sirloin - 1 pound
12. Kosher salt and freshly ground pepper to taste - 1 pound
13. All-purpose flour, or as needed - ½ cup
14. Olive oil, or as needed - 2 tablespoons

How to cook deliciously - Lamb Scallopini with Pepper and Onion Agrodolce

1. Stage

Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.

2. Stage

Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.

3. Stage

While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.

4. Stage

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.