Lamb Scallopini Served with Pepper and Onion Sauce

Ingredients 0/13

Step 1

Warm 2 tablespoons of olive oil in a pan over medium-high heat. Toss in the onions with a pinch of salt and cook them until they soften and start to brown a bit, about 4 to 5 minutes. If they look dry, add a little more olive oil. Next, add the chili peppers and garlic, cooking just until the peppers begin to soften, around 2 to 3 minutes. Sprinkle in the dried mint and pour in 1 tablespoon of balsamic vinegar, stirring for about a minute. Then, take the pan off the heat and transfer this mixture to a small bowl to cool to room temperature, which should take about 10 minutes.

Step 2

While the sauce cools, cut the lamb into four equal pieces, roughly 4 ounces each. Place each piece between plastic wrap and gently pound them out until they’re about 1/8-inch thick. If you spot any silver skin that's easy to trim, go ahead and remove it. Lay the medallions on a baking sheet lined with a Silpat or parchment paper, then season generously with kosher salt and pepper. Using a sifter, dust both sides with flour and let them sit for at least 10 minutes before cooking.

Step 3

While the lamb is resting, stir some salt and pepper to taste, a pinch of cayenne, the remaining 2 tablespoons of balsamic vinegar, 2 tablespoons olive oil, rosemary, and parsley into the cooled onion and pepper mixture. Give it a taste and tweak the seasoning if needed—more salt, oil, or vinegar—until it tastes just right. If you’re making this ahead, pop it in the fridge but bring it back to room temperature before serving.

Step 4

When you’re ready to cook the lamb, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers but isn’t smoking. Quickly pan-fry the lamb medallions, about 2 minutes per side, until nicely browned. Since they’re so thin, watch them closely to avoid overcooking. Serve the lamb right away, spooning the pepper and onion sauce over the top.