This dish brings together tender lamb scallopini with a vibrant sweet and tangy sauce made from peppers and onions. It’s a perfect balance of flavors that will brighten up any weeknight dinner.
Start by heating 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.
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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.
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Step 3
Next, 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.
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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.
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Step 5
Serve the lamb immediately, spooning the pepper and onion agrodolce right on top. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use thinly sliced lamb to ensure it cooks quickly and stays tender.
- Cook the peppers and onions slowly to develop their natural sweetness.
- Deglaze the pan with vinegar or wine to capture all the flavorful bits for the sauce.
Why you’ll love it
This dish offers a wonderful balance of sweet, tangy, and savory flavors that bring out the best in tender lamb. The combination of caramelized onions and peppers with a hint of vinegar creates a unique and memorable taste. It’s a quick yet elegant meal perfect for any occasion.
Serving ideas
Serve alongside creamy mashed potatoes or buttery polenta to soak up the delicious sauce. A simple green salad or roasted vegetables will add freshness and balance to the meal. A glass of red wine pairs beautifully with the rich lamb flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the lamb tender and prevent the sauce from drying out. Avoid freezing, as the texture of the lamb may change.
