Name: Lamb Scallopini with Pepper and Onion Agrodolce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 tablespoons olive oil, divided, or more as needed; 0.66666668653488 cup diced yellow onion; salt and freshly ground black pepper to taste; 0.33333334326744 cup diced Fresno chile pepper; 1 clove garlic, minced; 0.5 teaspoon dried mint; 3 tablespoons balsamic vinegar, divided, or to taste; 1 pinch cayenne pepper; 1 teaspoon minced fresh rosemary; 0.33333334326744 cup chopped flat-leaf (Italian) parsley; 1 pound boneless lamb top sirloin; kosher salt and freshly ground pepper to taste; 0.5 cup all-purpose flour, or as needed; 2 tablespoons olive oil, or as needed

Ingredients

Instructions

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.

Enjoy your meal!