Lamb Scallopini with Sweet and Sour Peppers and Onions

Ingredients

• For the Pepper and Onion Agrodolce:
• 4 tablespoons olive oil, divided, or more as needed
• salt and freshly ground black pepper to taste
• 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
• For the Lamb Scallopini:
• 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

Step 1

Heat a couple of 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 begin to soften and get a little color, about 4 to 5 minutes. If they start to look dry, just add a bit more olive oil. Next, add the chili peppers and garlic and cook for another 2 to 3 minutes until the peppers soften slightly. Sprinkle in the dried mint and pour in a tablespoon of balsamic vinegar, stirring it all together for about a minute. Then turn off the heat and transfer this mixture to a small bowl to cool down for about 10 minutes.

Step 2

While that’s cooling, cut your lamb into four equal pieces and pound them between plastic wrap until they’re thin medallions, roughly an eighth of an inch thick. If there’s any silver skin that’s easy to trim off, go ahead and remove it. Lay the pieces out on a baking sheet lined with a Silpat or parchment paper, then season both sides well with kosher salt and pepper. Using a sifter or your fingers, dust both sides with flour and let them rest for at least 10 minutes before cooking.

Step 3

Once the lamb has had a chance to rest, mix the salt and pepper to taste, cayenne, the remaining balsamic vinegar, olive oil, rosemary, and parsley into the cooled pepper and onion mixture. Give it a taste and adjust the seasoning—add more salt, vinegar, or oil if you think it needs it. You can keep this sauce in the fridge if you’re making it ahead, but bring it back to room temperature before serving.

Step 4

Heat another 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Carefully fry the lamb medallions for about 2 minutes on each side. Since they’re so thin, watch them closely so they don’t overcook. Serve the lamb hot, spooning the sweet and sour pepper and onion mixture on top.