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.

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
2 servings


For the Pepper and Onion Agrodolce:

  • 4 tablespoons olive oil, divided, or more as needed

  • cup diced yellow onion

  • salt and freshly ground black pepper to taste

  • cup diced Fresno chile pepper

  • 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

  • cup chopped flat-leaf (Italian) parsley

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


  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.

  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.

  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.

  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.

Chef's Notes:

Feel free to use regular bell pepper instead of a Fresno chile, if you want.

If using fresh mint instead, use 1 tablespoon finely sliced, but add at the end of recipe with the other fresh herbs.

You can use boneless lamb leg or shoulder instead of top sirloin if you like. If you're not into lamb, this will work with chicken, veal, pork, beef, or any other poundable protein.

Nutrition Facts (per serving)

947 Calories
72g Fat
35g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 947
% Daily Value *
Total Fat 72g 92%
Saturated Fat 19g 95%
Cholesterol 135mg 45%
Sodium 398mg 17%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 39g
Vitamin C 41mg 206%
Calcium 73mg 6%
Iron 5mg 30%
Potassium 692mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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