Lamb Scallopini with Pepper and Onion Agrodolce

Quick-cooking lamb medallions are the star of Chef John's Italian-inspired dish topped with a sweet-sour chile relish. Serve with crispy pan-fried potatoes.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 947 Calories

Ingredients

• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons olive oil, or as needed
• kosher salt and freshly ground pepper to taste
• 1 teaspoon minced fresh rosemary
• 4 tablespoons olive oil, divided, or more as needed
• 3 tablespoons balsamic vinegar, divided, or to taste
• 1 pound boneless lamb top sirloin
• 0.5 cup all-purpose flour, or as needed
• 0.5 teaspoon dried mint
• 0.66666668653488 cup diced yellow onion
• 0.33333334326744 cup diced Fresno chile pepper
• 0.33333334326744 cup chopped flat-leaf (Italian) parsley

Recipe 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.