THE RECIPE JOURNAL · Main Course
Lamb Scallopini Topped with Agrodolce Peppers and Onions
This dish brings together tender lamb scallopini with a vibrant topping of sweet and tangy agrodolce peppers and onions. It’s a perfect balance of flavors that’s sure to impress at any dinner table.
FROM THE KITCHEN • Lamb Scallopini Topped with Agrodolce Peppers and Onions
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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 start to soften and get a little color, about 4 to 5 minutes. If they look dry, add a bit more olive oil. Next, add the chile peppers and garlic, cooking for another 2 to 3 minutes until the peppers just begin to soften. Sprinkle in the dried mint and pour in 1 tablespoon of balsamic vinegar, stirring constantly for about a minute. Then, take the pan off the heat and transfer the mixture to a small bowl to cool to room temperature—this usually takes around 10 minutes.
02
Step 2
While the agrodolce cools, cut the lamb into four equal pieces, about 4 ounces each. Place them between plastic wrap and gently pound them out to roughly 1/8-inch thickness. Trim off any silver skin if you want. Lay the medallions on a baking sheet lined with a Silpat or parchment paper, then season both sides generously with kosher salt and pepper. Using a sifter or your hands, dust both sides with flour and let the meat rest for at least 10 minutes before cooking.
03
Step 3
Once the lamb is resting, stir some salt and pepper, a pinch of cayenne, the remaining 2 tablespoons of balsamic vinegar, 2 more tablespoons of olive oil, rosemary, and parsley into the cooled agrodolce mixture. Give it a taste and adjust the seasoning—add a little more salt, oil, or vinegar if you think it needs it. You can keep this in the fridge if you’re making it ahead, but be sure to bring it back to room temperature before serving.
04
Step 4
When you’re ready to cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Cook the lamb medallions for about 2 minutes on each side, until they’re nicely browned. Since they’re thin, watch carefully so they don’t overcook. Serve right away, spooning the agrodolce peppers and onions over the top.
Why you’ll love it
This dish combines tender, flavorful meat with a vibrant and tangy topping. The sweet and sour peppers and onions add a bright contrast that makes every bite exciting. It's a perfect balance of rich and fresh flavors that will impress any guest.
How to serve
Serve alongside creamy mashed potatoes or a simple risotto to soak up the delicious juices. A fresh green salad or steamed vegetables will add a light, refreshing touch to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the meat tender and the peppers flavorful. Avoid microwaving to prevent drying out.
