For a deeper flavor, marinate the lamb medallions in olive oil, garlic, and rosemary for at least 30 minutes before cooking. The agrodolce can be made a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving. Serve with a side of roasted vegetables or polenta for a complete meal.
Lamb Scallopini with Pepper and Onion Agrodolce
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS9
Escape the ordinary with these delicate lamb scallopini, pan-seared to perfection and crowned with a vibrant, sweet, and tangy pepper and onion agrodolce. A quick and elegant dish perfect for a sophisticated weeknight meal or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol135 mg
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Fiber3 g
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Protein39 g
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Saturated Fat19 g
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Sodium398 mg
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Sugar7 g
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Fat72 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
21 mins
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.
02
Step
10 mins
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.
03
Step
0 mins
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.
04
Step
4 mins
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.
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RECIPE REVIEWS
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Please Rate
Willa Carter
Jul 1, 2025I made this for Easter, and it was a welcome change from the usual roast lamb. The agrodolce is incredible!
Ruben Shanahan
Jun 30, 2025Easy to follow and absolutely delicious! I added a bit more garlic to the agrodolce, and it was perfect for me.
Luis Gottlieb
Jun 29, 2025My family doesn't usually like lamb, but they loved this recipe! The agrodolce really made a difference.
Abby Murray
Jun 29, 2025I made this for a dinner party, and everyone raved about it. So easy and delicious!
Jessy Wisoky
Jun 28, 2025The lamb was so tender, and the agrodolce took it over the top. I will definitely be making this again.
Lue Ferry
Jun 28, 2025The lamb was tender and flavorful, and the agrodolce was a burst of flavor. Highly recommended!
Bettie Goyette
Jun 23, 2025This recipe was a hit! The agrodolce is the perfect balance of sweet and tangy.