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.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Pepper and Onion Agrodolce:
For the Lamb Scallopini:


Instructions Checklist
  • 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.

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

947 calories; protein 38.5g 77% DV; carbohydrates 35.2g 11% DV; fat 72.1g 111% DV; cholesterol 134.5mg 45% DV; sodium 398.3mg 16% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I enjoyed this recipe, and it was relatively easy to make. The garnish was surprisingly good, though my wife still prefers her lamb the old fashioned way, flavored with garlic, olive oil, salt and pepper only. I could not find the lamb steaks in any local stores, so had to use boneless leg of lamb and cut and pound it down. (This ended up being the most difficult part, so get the steaks if you can. The leg never did pound down as nicely and thinly as Chef John's, so I had to increase cooking times accordingly.) It was still a nice meal and we enjoyed it for Easter. Read More