Name: Lamb Scallopini with Pepper and Onion Agrodolce Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: For Pepper and Onion Agrodolce:; 4 tbsp olive oil; ⅔ cup yellow onion; salt and freshly ground black pepper; ⅓ cup fresno chile pepper; 1 garlic clove; ½ tsp dried mint; 3 tbsp balsamic vinegar; 1 pinch Cayenne pepper; 1 tsp fresh rosemary; ⅓ cup Italian flat leaf parsley; For Lamb Scallopini:; 1 lb lamb top sirloin; kosher salt and freshly ground pepper; ½ cup all purpose flour; 2 tbsp olive oil

Lamb scallopini with pepper and onion agrodolce is a delightful dish that marries the tender richness of lamb with the sweet and tangy flavors of the agrodolce. This recipe is perfect for a special dinner, offering a sophisticated yet approachable meal that's sure to impress.

Photos of Lamb Scallopini with Pepper and Onion Agrodolce Recipe

Some ingredients in this recipe may not be commonly found in every home pantry. Specifically, you might need to look for fresno chile pepper and dried mint. These ingredients add a unique flair to the dish, so it's worth seeking them out at your local supermarket or a specialty store.

Ingredients for Lamb Scallopini with Pepper and Onion Agrodolce

Olive oil: Used for sautéing and frying, it adds a rich flavor to the dish.

Yellow onion: Adds sweetness and depth to the agrodolce.

Salt: Enhances the flavors of the ingredients.

Freshly ground black pepper: Provides a touch of heat and complexity.

Fresno chile pepper: Adds a mild heat and fruity flavor to the agrodolce.

Garlic: Infuses the dish with a savory aroma.

Dried mint: Adds a subtle, refreshing note to the agrodolce.

Balsamic vinegar: Provides sweetness and acidity, balancing the flavors.

Cayenne pepper: Adds a slight kick of heat.

Fresh rosemary: Brings an earthy, aromatic essence to the dish.

Italian flat leaf parsley: Adds freshness and a pop of color.

Lamb top sirloin: The star protein, tender and flavorful.

Kosher salt: Ensures even seasoning throughout the dish.

All purpose flour: Used for dredging, giving the lamb a light crust.

One reader, Kerianne Bice says:

The lamb scallopini with pepper and onion agrodolce is a delightful dish! The tender lamb pairs perfectly with the sweet and tangy agrodolce. It's a flavor explosion that feels gourmet yet is simple to make. Highly recommend for a special dinner!

Kerianne Bice

Techniques Required

How to sauté onions: Heat olive oil in a pan over medium-high heat, add onions with a pinch of salt, and cook until they start to soften and take on color. How to drizzle olive oil: Pour a thin stream of olive oil over the onions if they appear dry. How to pound lamb: Place lamb pieces between plastic wrap and use a meat mallet to pound them to about ⅛ inch thick. How to trim silver skin: Use a sharp knife to carefully remove any easy-to-cut silver skin from the lamb. How to dust with flour: Use a sifter to evenly coat both sides of the lamb medallions with flour. How to pan-fry lamb: Heat olive oil in a skillet over medium-high heat until shimmering, then cook the lamb medallions for about 2 minutes per side until browned.

How To Make Lamb Scallopini with Pepper and Onion Agrodolce

This lamb scallopini is a delicious Italian dish that comes with pan-fried meat, and paired with a sweet and sour herbed-sauce.

Preparation: 30 minutes

Cooking: 15 minutes

Total: 45 minutes

Serves:

Ingredients

For Pepper and Onion Agrodolce:

4tbspolive oil,divided, or more as needed
⅔cupyellow onion,diced
salt and freshly ground black pepper,to taste
⅓cupFresno chile pepper,diced
1garlic clove,minced
½tspdried mint
3tbspbalsamic vinegar,divided, or to taste
1pinchcayenne pepper
1tspfresh rosemary,minced
⅓cupItalian flat leaf parsley,chopped

For Lamb Scallopini:

1lblamb top sirloin,boneless
kosher salt and freshly ground pepper,to taste
½cupall purpose flour,or as needed
2tbspolive oil,or as needed

Instructions

Heat 2 tablespoons of olive oil for agrodolce in a pan over medium-high heat. Sauté the onion with a pinch of salt in the hot oil for 4 to 5 minutes until they start to soften up and take on some color.
Drizzle in more olive oil if the onions look dry. Add the chile peppers and garlic, then cook for 2 to 3 minutes until the peppers just start to soften.
Add the dried mint and 1 tablespoon of balsamic vinegar, then cook, stirring, for exactly 1 minute. Turn off the heat.
Transfer to a small bowl and let cool to room temperature for about 10 minutes.
Cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about ⅛inch thick medallions. Trim any easy-to-cut silver skin off, if desired.
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.
Stir the salt and pepper to taste, cayenne, remaining 2 tablespoons of balsamic vinegar, remaining 2 tablespoons of olive oil, rosemary, and parsley into the agrodolce mixture.
Taste and adjust, adding more salt, oil, and/or vinegar as desired. Reserve until needed, and keep in the fridge if making ahead, but let come to room temperature before serving.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking.
Pan-fry the lamb medallions for about 2 minutes per side until browned.
Serve immediately topped with the agrodolce, and enjoy!

Nutrition

Calories: 1022.61kcal
Fat: 73.56g
Saturated Fat: 18.81g
Monounsaturated Fat: 43.51g
Polyunsaturated Fat: 5.74g
Carbohydrates: 38.00g
Fiber: 3.22g
Sugar: 7.38g
Protein: 50.27g
Cholesterol: 176.90mg
Sodium: 965.97mg
Calcium: 115.09mg
Potassium: 1020.26mg
Iron: 6.56mg
Vitamin A: 57.09µg
Vitamin C: 53.76mg

Mastering the Art of Pounding Meat for Tender Scallopini

When pounding the lamb medallions, use a meat mallet or the bottom of a heavy skillet to ensure even thickness. This helps the lamb cook uniformly and quickly, preventing overcooking and ensuring tender, juicy results.

Time-Saving Tips for Preparing Lamb Scallopini

Prep ingredients ahead: Chop the onion, garlic, and fresno chile pepper in advance to save time during cooking.

Use a meat mallet: Pound the lamb medallions quickly and evenly with a meat mallet to ensure uniform thickness.

Pre-measure spices: Measure out the dried mint, cayenne pepper, and rosemary before starting to streamline the cooking process.

Make agrodolce in advance: Prepare the pepper and onion agrodolce ahead of time and store it in the fridge to cut down on prep time.

Use a sifter: Dust the lamb with flour using a sifter for a quick and even coating.

Substitute Ingredients For Lamb Scallopini with Pepper and Onion Agrodolce Recipe

olive oil - Substitute with grapeseed oil: Grapeseed oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.
yellow onion - Substitute with white onion: White onions have a similar texture and slightly milder flavor, which works well in most recipes calling for yellow onions.
fresno chile pepper - Substitute with red bell pepper: Red bell peppers provide a similar sweetness and color, though they are less spicy. Add a pinch of red pepper flakes if you want to maintain the heat.
garlic clove - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove of garlic. It provides a similar flavor, though it is less pungent.
dried mint - Substitute with dried basil: Dried basil offers a different but complementary flavor that works well in Mediterranean dishes.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can be sweetened with a small amount of sugar to mimic the sweetness of balsamic vinegar.
cayenne pepper - Substitute with paprika: Paprika provides a milder heat and a similar color, making it a good alternative for those who prefer less spice.
fresh rosemary - Substitute with dried rosemary: Use 1/3 the amount of dried rosemary as fresh, as dried herbs are more concentrated in flavor.
italian flat leaf parsley - Substitute with curly parsley: Curly parsley has a similar flavor and can be used in the same quantity as flat leaf parsley.
lamb top sirloin - Substitute with pork tenderloin: Pork tenderloin has a similar texture and can be sliced thinly to mimic the lamb scallopini.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and flavor, making it a good alternative for seasoning.
all purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a gluten-free alternative to flour.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for cooking and frying.

Plating Ideas for an Impressive Presentation

Select a pristine white plate: Use a large, round, white plate to create a clean canvas that allows the vibrant colors of the lamb scallopini and pepper and onion agrodolce to stand out.
Create a base with the agrodolce: Spoon a generous amount of the pepper and onion agrodolce onto the center of the plate, spreading it out slightly to form a colorful bed for the lamb.
Arrange the lamb medallions: Place the lamb medallions artfully on top of the agrodolce, slightly overlapping them in a fan shape to showcase their golden-brown sear.
Add a touch of greenery: Garnish with a few sprigs of fresh rosemary and a sprinkle of chopped Italian flat leaf parsley for a burst of color and freshness.
Drizzle with olive oil: Finish with a light drizzle of high-quality olive oil around the plate to add a glossy sheen and enhance the flavors.
Incorporate textural contrast: Add a few crispy fried onion rings or thinly sliced fresno chile peppers on top for an extra layer of texture and visual appeal.
Use microgreens for elegance: Scatter a small handful of microgreens around the plate to add a touch of sophistication and a pop of vibrant green.
Serve with a side of balsamic reduction: Place a small ramekin of balsamic reduction on the side for diners to add as they please, enhancing the dish's sweet and tangy notes.
Ensure perfect temperature: Serve the dish immediately to ensure the lamb is hot and the agrodolce is at room temperature, providing a delightful contrast.
Final touch of seasoning: Just before serving, sprinkle a pinch of kosher salt and freshly ground black pepper over the entire dish to elevate the flavors.

Essential Kitchen Tools for Making Lamb Scallopini

Pan: Used for sautéing the onions, chile peppers, and garlic for the agrodolce.
Silpat®-lined baking sheet: Provides a non-stick surface for preparing the lamb medallions.
Plastic wrap: Used to cover the lamb pieces while pounding them to the desired thickness.
Sifter: Helps to dust the lamb medallions evenly with flour.
Small bowl: Used to transfer and cool the agrodolce mixture.
Large skillet: Essential for pan-frying the lamb medallions.
Meat pounder: Used to flatten the lamb pieces into medallions.
Knife: Needed for chopping the onions, chile peppers, garlic, and herbs.
Cutting board: Provides a safe surface for chopping ingredients.
Measuring spoons: Used to measure out the dried mint, balsamic vinegar, and other seasonings.
Measuring cups: Used to measure the olive oil, onions, and parsley.
Spatula: Useful for stirring the agrodolce mixture and flipping the lamb medallions.
Tongs: Handy for turning the lamb medallions while frying.
Serving platter: Used to present the lamb scallopini topped with agrodolce.

How To Store and Freeze Lamb Scallopini for Later

Here are the storing and freezing guidelines for lamb scallopini with pepper and onion agrodolce:

Store leftover lamb scallopini in an airtight container in the refrigerator for up to 3-4 days. Keep the agrodolce stored separately in its own airtight container in the fridge.
To freeze the lamb scallopini:
- Place the cooled, cooked lamb pieces on a baking sheet lined with parchment paper or plastic wrap, ensuring they are not touching each other.
- Freeze the lamb until solid, about 2-3 hours.
- Once frozen, transfer the lamb scallopini to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months for optimal quality.
To freeze the agrodolce:
- Transfer the cooled agrodolce to a freezer-safe container or resealable plastic bag, leaving some headspace for expansion during freezing.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months for best quality.
To reheat frozen lamb scallopini:
- Thaw the frozen lamb in the refrigerator overnight.
- Preheat a skillet over medium heat with a small amount of olive oil.
- Add the thawed lamb scallopini and cook for 1-2 minutes per side, or until heated through and crispy.
To reheat frozen agrodolce:
- Thaw the frozen agrodolce in the refrigerator overnight.
- Transfer the thawed agrodolce to a saucepan and heat over low-medium heat, stirring occasionally, until warmed through.
- Alternatively, microwave the thawed agrodolce in a microwave-safe dish in 30-second intervals, stirring between each interval, until heated through.

How To Reheat Leftovers

To reheat leftover lamb scallopini in the oven, preheat your oven to 350°F (175°C). Place the lamb scallopini in a baking dish and cover it with aluminum foil. Bake for about 10-15 minutes, or until the lamb is heated through. Remove the foil for the last few minutes of reheating to help crisp up the exterior.
For a quicker reheating method, you can use the microwave. Place the lamb scallopini on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-second intervals, checking the temperature between each interval, until the lamb is heated through. Be careful not to overheat, as this can cause the lamb to become tough and rubbery.
If you want to reheat the lamb scallopini on the stovetop, heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the lamb scallopini and cook for 1-2 minutes on each side, or until heated through. This method will help to restore some of the crispiness to the exterior of the lamb.
To reheat the pepper and onion agrodolce, place it in a small saucepan over low heat. Stir occasionally until the mixture is heated through. If the agrodolce seems too thick, you can add a splash of water or balsamic vinegar to help loosen it up.
When reheating the lamb scallopini and pepper and onion agrodolce, be sure to heat them separately and only combine them when serving. This will help to maintain the distinct flavors and textures of each component.
If you have any leftover fresh herbs, such as parsley or rosemary, you can chop them up and sprinkle them over the reheated dish to add a fresh burst of flavor and brighten up the appearance of the meal.

Random Fact about Lamb Scallopini with Pepper and Onion Agrodolce

A unique aspect of this lamb scallopini recipe is the agrodolce sauce, which is a traditional Italian sweet and sour condiment. The combination of balsamic vinegar and cayenne pepper creates a complex flavor profile that complements the richness of the lamb.

Is This Recipe Budget-Friendly for Home Cooking?

When evaluating the cost-effectiveness of lamb scallopini with pepper and onion agrodolce, several factors come into play. The lamb top sirloin is the most expensive ingredient, typically costing around $15-$20 per pound. Other ingredients like olive oil, onions, fresno chile peppers, and balsamic vinegar are relatively affordable. For a household of four, the approximate cost would be around $30-$35. Given the rich flavors and gourmet appeal, this recipe offers good value for special occasions. Overall Verdict: 7/10.

Is Lamb Scallopini with Pepper and Onion Agrodolce Healthy?

The lamb scallopini with pepper and onion agrodolce recipe is a delicious dish, but it may not be the healthiest option due to a few factors:

The recipe uses a significant amount of olive oil, which is high in calories and fat. While olive oil is a healthier fat option, consuming too much can still lead to weight gain and other health issues.
The dish is served with a sweet and sour agrodolce sauce, which contains sugar from the balsamic vinegar. Consuming too much added sugar can contribute to obesity, diabetes, and other chronic health problems.
The lamb is breaded and fried, which adds extra calories and unhealthy fats to the dish.

To make this recipe healthier, here are a few suggestions:

Reduce the amount of olive oil used in the agrodolce sauce and for frying the lamb. Instead, try using a non-stick pan or grill to cook the lamb, which requires less oil.
Use a low-sugar balsamic vinegar or reduce the amount used in the agrodolce sauce to decrease the overall sugar content.
Instead of breading and frying the lamb, try grilling or baking it instead. This will reduce the amount of added fats and calories in the dish.
Serve the lamb with a side of roasted vegetables or a fresh salad to increase the nutrient content of the meal and provide balance.
Use lean cuts of lamb and trim any visible fat to reduce the overall fat content of the dish.

By making these simple modifications, you can enjoy the delicious flavors of this lamb scallopini recipe while also making it a healthier option for you and your family.

Editor's Thoughts on This Delightful Italian Dish

This lamb scallopini with pepper and onion agrodolce recipe is a delightful fusion of flavors. The agrodolce, with its sweet and tangy notes from the balsamic vinegar and a hint of heat from the Fresno chile, complements the tender, pan-fried lamb medallions beautifully. The addition of dried mint and fresh rosemary adds an aromatic depth, while the parsley brings a fresh, herbaceous finish. The process is straightforward, yet the result is a sophisticated dish that would impress any dinner guest. Overall, it's a well-balanced and flavorful recipe worth trying.

Enhance Your Lamb Scallopini with Pepper and Onion Agrodolce Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Imagine the creamy, buttery goodness of mashed potatoes infused with the rich, aromatic flavor of roasted garlic. This side dish will perfectly complement the tender lamb scallopini, adding a comforting and hearty element to your meal.

Grilled Asparagus with Lemon Zest: Crisp, tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest. This vibrant side dish adds a refreshing and zesty contrast to the savory lamb and the sweet-tangy agrodolce.

Wild Mushroom Risotto: A luxurious risotto made with a medley of wild mushrooms, creamy parmesan, and a hint of white wine. This decadent side dish brings an earthy richness that pairs beautifully with the lamb scallopini.

Caramelized Brussels Sprouts with Pancetta: Sweet and savory Brussels sprouts caramelized to perfection and tossed with crispy pancetta. This dish offers a delightful crunch and a burst of flavor that will elevate your dining experience.

Pear and Arugula Salad with Gorgonzola: A refreshing salad featuring peppery arugula, juicy slices of pear, and crumbles of tangy Gorgonzola. Drizzled with a light vinaigrette, this salad adds a crisp and vibrant note to your meal.

Similar Italian Recipes to Try

Chicken Piccata: Delight in the tangy and savory flavors of chicken piccata, where tender chicken cutlets are pan-fried to golden perfection and served with a luscious lemon-caper sauce. This dish pairs beautifully with a side of roasted vegetables or a light arugula salad.

Veal Marsala: Experience the rich and earthy taste of veal marsala, featuring tender veal medallions cooked in a fragrant marsala wine sauce with mushrooms. Serve this classic Italian dish with creamy mashed potatoes or buttered noodles for a comforting meal.

Pork Scaloppine with Lemon and Capers: Savor the bright and zesty flavors of pork scaloppine with lemon and capers. Thin slices of pork are quickly sautéed and topped with a vibrant sauce of lemon juice, capers, and white wine. This dish is perfect alongside garlic sautéed spinach or herbed rice.

Beef Braciole: Indulge in the hearty and flavorful beef braciole, where thin slices of beef are rolled with a savory filling of breadcrumbs, parmesan cheese, and herbs, then simmered in a rich tomato sauce. Serve with pasta or polenta for a satisfying meal.

Turkey Saltimbocca: Relish the delightful combination of turkey saltimbocca, featuring tender turkey cutlets wrapped in prosciutto and sage, then cooked in a buttery white wine sauce. This dish pairs wonderfully with roasted potatoes or a simple green salad.

Appetizer and Dessert Ideas to Complement Lamb Scallopini

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with Stuffed Mushrooms. These delightful bites feature portobello mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The mushrooms are baked until tender and golden, creating a perfect balance of creamy and earthy flavors. Garnish with a sprinkle of parmesan cheese and fresh parsley for an elegant touch. Serve these warm to impress your guests with a sophisticated start to any meal.

Bruschetta: Create a vibrant and refreshing appetizer with Bruschetta. Start with slices of toasted baguette brushed with olive oil. Top each slice with a mixture of diced tomatoes, fresh basil, garlic, and a drizzle of balsamic glaze. The combination of juicy tomatoes and aromatic basil on crispy bread makes for a delightful bite. This classic Italian starter is perfect for any gathering, offering a burst of fresh flavors that will leave your guests craving more.

Desserts:

Tiramisu: Indulge in a classic Italian delight with Tiramisu. Layers of espresso-soaked ladyfingers and creamy mascarpone cheese create a rich and satisfying dessert. The cocoa powder dusting on top adds a touch of bitterness that perfectly balances the sweetness. This dessert is best enjoyed chilled, allowing the flavors to meld together beautifully. Serve it in elegant glasses for a sophisticated presentation that will impress your guests.

Panna Cotta: Experience the silky smoothness of Panna Cotta, a delightful Italian custard. This dessert is infused with vanilla and has a delicate, creamy texture that melts in your mouth. Pair it with a fruit compote or a drizzle of caramel sauce for an added layer of flavor. The simplicity of this dessert allows the quality of the ingredients to shine, making it a perfect end to any meal. Serve it in small ramekins or molds for an elegant touch.

Why trust this Lamb Scallopini with Pepper and Onion Agrodolce Recipe:

This recipe combines the rich flavors of lamb with the sweet and tangy agrodolce sauce, creating a dish that's both sophisticated and comforting. The use of fresh ingredients like fresno chile pepper and rosemary ensures a vibrant taste, while the step-by-step instructions make it accessible for home cooks. Trust in the balance of balsamic vinegar and olive oil to elevate the dish, and enjoy the perfect harmony of flavors.

Share your thoughts on this Lamb Scallopini with Pepper and Onion Agrodolce Recipe in the Recipe Sharing forum and let us know how it turned out for you!

FAQ:

How do I know when the lamb is cooked properly?

You want to pan-fry the lamb medallions for about 2 minutes per side until they are nicely browned. They should be cooked through but still tender. If you're unsure, you can use a meat thermometer; aim for an internal temperature of around 145°F for medium-rare.

Can I make the agrodolce ahead of time?

Yes, you can definitely make the agrodolce ahead of time. Just keep it in the fridge and let it come to room temperature before serving. This way, the flavors meld together even more.

What can I use instead of Fresno chile peppers?

If you can't find Fresno chile peppers, you can substitute with red jalapeños or even a red bell pepper if you prefer less heat. Just keep in mind that the flavor and spice level will vary.

Do I have to use a silpat-lined baking sheet for the lamb?

No, you don't have to use a silpat-lined baking sheet. It's just a convenient, non-stick surface. You can use parchment paper or even a regular baking sheet if that's what you have on hand.

Can I use a different cut of lamb for this recipe?

Absolutely! While lamb top sirloin is recommended, you can use other cuts like lamb loin or even lamb leg. Just make sure to pound them to the right thickness so they cook evenly.