LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g
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Awais Yousafzai
a-y@hotmail.frI would not make this dish again.
Susan Fox
foxsusan@hotmail.co.ukThis dish was not worth the effort.
Pushpaka Manohara
p_m0@gmail.comI was disappointed with this recipe. It was not what I expected.
Dx Juyel
dx-juyel@gmail.comThis dish was just okay. I've had better.
connect connect
connect_connect38@aol.comI would not recommend this recipe to anyone.
Niyonzima Selemani
n@yahoo.comThis recipe was a waste of my time and money.
Mziwakhe James Makhubu
makhubu19@aol.comThe lamb was undercooked and the sauce was too sweet.
Suni Yo
yo.s@hotmail.frThis dish was not to my taste.
Jukie Potgieter
j@hotmail.frI found that the lamb was a bit tough, but the sauce was delicious.
Qwii Kivoni
kivoni.qwii44@yahoo.comThis dish was a bit too sweet for my taste, but it was still good.
flxkz Ali
aflxkz@hotmail.comI'm not a great cook, but this recipe was easy to follow and the dish turned out great.
Mahbubul Alom
alom93@gmail.comThis was a delicious and easy recipe. I made it for a dinner party and everyone loved it.
insta ali
ainsta95@hotmail.comI've made this dish several times and it's always a crowd-pleaser. The lamb is always tender and the sauce is delicious.
Md Hsbuil
h-m@gmail.comThis dish was easy to make and very flavorful. I will definitely be making it again.
Jay Collier
c-j24@aol.comI'm not a big fan of lamb, but this dish was amazing! The sauce was so good that I could have eaten it with a spoon.
Fahima fahi
ffahi89@gmail.comThis was a great recipe! I used chicken instead of lamb and it turned out great.
Ishmael Bai Kanu
i.kanu43@gmail.comI made this dish last night and it was a hit! My family loved it. The lamb was so tender and the sauce was flavorful without being too sweet.
Christian Donald
donaldc@aol.comThis dish was absolutely delicious! The lamb was cooked perfectly and the pepper and onion agrodolce was the perfect complement. I will definitely be making this again.