Pepper and Onion Agrodolce Lamb Scallopini

Ingredients

• For the Pepper and Onion Agrodolce:
• 4 tablespoons olive oil, divided, or more as needed
• salt and freshly ground black pepper to taste
• 1 clove garlic, minced
• ½ teaspoon dried mint
• 3 tablespoons balsamic vinegar, divided, or to taste
• 1 pinch cayenne pepper
• 1 teaspoon minced fresh rosemary
• For the Lamb Scallopini:
• 1 pound boneless lamb top sirloin
• kosher salt and freshly ground pepper to taste
• ½ cup all-purpose flour, or as needed
• 2 tablespoons olive oil, or as needed

Step 1

Lightly heat 2 tablespoons of olive oil in a pan over medium-high heat. Toss in the onions with a pinch of salt and cook them until they soften and begin to brown slightly, about 4 to 5 minutes. If they start to look dry, add a little more olive oil. Then add the chili peppers and garlic, cooking for another 2 to 3 minutes until the peppers just start to soften. Sprinkle in the dried mint and pour in 1 tablespoon of balsamic vinegar, stirring for exactly a minute. Once done, take the pan off the heat and transfer this mixture to a small bowl to cool for about 10 minutes.

Step 2

While the agrodolce cools, slice the lamb into four equal pieces, about 4 ounces each. Place each piece between plastic wrap and gently pound them out to about 1/8-inch thick medallions. If there’s any silver skin that’s easy to remove, trim it off now. Lay the lamb on a baking sheet lined with a Silpat or parchment paper, then season both sides generously with kosher salt and pepper. Lightly dust each piece with flour using a sifter, then let them rest for at least 10 minutes before cooking.

Step 3

Stir salt and pepper to taste, cayenne, the remaining 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, rosemary, and parsley into your cooled agrodolce. Give it a taste and adjust the seasoning however you like—add a bit more salt, oil, or vinegar if needed. If you’re making this ahead, pop it in the fridge, but be sure to let it come back to room temperature before serving.

Step 4

When you’re ready to cook the lamb, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Quickly pan-fry the lamb medallions for about 2 minutes on each side until they’re nicely browned. Since they’re thin, keep an eye on them so they don’t overcook.

Step 5

Serve the lamb immediately, spooning the pepper and onion agrodolce right on top. Enjoy!