Lamb Scallopini with Pepper and Onion Agrodolce
An Italian-inspired sweet and sour, or agrodolce, pepper and onion blend is the first step in creating this easy dinner! Onion, chile peppers, dried mint, and balsamic vinegar are sauteed on the stovetop to soften up. While the mixture cools, we cut and trim our lamb before it gets pounded between plastic to make the cooking process a breeze. Salt, pepper, and flour coat our lamb and fresh herbs, oil, and more vinegar get added to our agrodolce. The stress-free pan frying begins as our coated lamb medallions get cooked until browned, only 2 minutes per side. Top these with our herbaceous agrodolce and you have an easy feast, minus the anxiety of cooking a whole leg of lamb. Get Chef John's recipe for Lamb Scallopini with Pepper and Onion Agrodolce.