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.
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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.