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How to Make Lamb Scallopini with Pepper and Onion Agrodolce - A Step-by-Step Guide

Lamb Scallopini with Pepper and Onion Agrodolce is a delicious and elegant dish that is perfect for a special dinner or a fancy gathering. The tender and flavorful lamb, paired with the sweet and tangy agrodolce sauce, creates a harmonious blend of flavors that will leave your taste buds singing. This recipe is sure to impress your guests and elevate any dining experience.

Traditionally, scallopini refers to a thin cut of meat that is quickly pan-seared or sautéed. In this recipe, thi...

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Ingredients

  • 4 tablespoons olive oil, divided, or more as needed
  • ⅔ cup diced yellow onion
  • salt and freshly ground black pepper to taste
  • ⅓ cup diced Fresno chile pepper
  • 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
  • ⅓ cup chopped flat-leaf (Italian) parsley
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    947 cal.

    • Total Fat: 72g
    • Saturated Fat: 19g
    • Cholesterol: 135mg
    • Sodium: 398mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 39g
    • Vitamin C: 41mg
    • Calcium: 73mg
    • Iron: 5mg
    • Potassium: 692mg

    Categories

    Lamb recipes
    Scallopini recipes
    Pepper recipes
    Onion recipes