How To Make Lamb Scallopini with Pepper and Onion Agrodolce
This lamb scallopini is a delicious Italian dish that comes with pan-fried meat, and paired with a sweet and sour herbed-sauce.
Serves:
Ingredients
For Pepper and Onion Agrodolce:
- 4tbspolive oil,divided, or more as needed
- ⅔cupyellow onion,diced
- salt and freshly ground black pepper,to taste
- ⅓cupFresno chile pepper,diced
- 1garlic clove,minced
- ½tspdried mint
- 3tbspbalsamic vinegar,divided, or to taste
- 1pinchcayenne pepper
- 1tspfresh rosemary,minced
- ⅓cupItalian flat leaf parsley,chopped
For Lamb Scallopini:
- 1lblamb top sirloin,boneless
- kosher salt and freshly ground pepper,to taste
- ½cupall purpose flour,or as needed
- 2tbspolive oil,or as needed
Instructions
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Heat 2 tablespoons of olive oil for agrodolce in a pan over medium-high heat. Sauté the onion with a pinch of salt in the hot oil for 4 to 5 minutes until they start to soften up and take on some color.
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Drizzle in more olive oil if the onions look dry. Add the chile peppers and garlic, then cook for 2 to 3 minutes until the peppers just start to soften.
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Add the dried mint and 1 tablespoon of balsamic vinegar, then cook, stirring, for exactly 1 minute. Turn off the heat.
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Transfer to a small bowl and let cool to room temperature for about 10 minutes.
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Cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about ⅛inch thick medallions. Trim any easy-to-cut silver skin off, if desired.
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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.
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Stir the salt and pepper to taste, cayenne, remaining 2 tablespoons of balsamic vinegar, remaining 2 tablespoons of olive oil, rosemary, and parsley into the agrodolce mixture.
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Taste and adjust, adding more salt, oil, and/or vinegar as desired. Reserve until needed, and keep in the fridge if making ahead, but let come to room temperature before serving.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking.
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Pan-fry the lamb medallions for about 2 minutes per side until browned.
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Serve immediately topped with the agrodolce, and enjoy!
Nutrition
- Calories: 1022.61kcal
- Fat: 73.56g
- Saturated Fat: 18.81g
- Monounsaturated Fat: 43.51g
- Polyunsaturated Fat: 5.74g
- Carbohydrates: 38.00g
- Fiber: 3.22g
- Sugar: 7.38g
- Protein: 50.27g
- Cholesterol: 176.90mg
- Sodium: 965.97mg
- Calcium: 115.09mg
- Potassium: 1020.26mg
- Iron: 6.56mg
- Vitamin A: 57.09µg
- Vitamin C: 53.76mg
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