Lamb Scallopini with Pepper and Onion Agrodolce recipe
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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
Nutrition Info
- 947 caloriescarbohydrate: 35.2 gcholesterol: 134.5 mgfat: 72.1 gfiber: 2.5 gprotein: 38.5 gsaturatedFat: 18.9 gservingSize: -sodium: 398.3 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Lamb Scallopini with Pepper and Onion Agrodolce
Directions
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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.