Lamb Scallopini with Sweet and Sour Peppers and Onions
This dish brings tender lamb to life with a vibrant mix of sweet and sour peppers and onions, creating a perfect balance of flavors. It’s a quick and delicious way to elevate your weeknight dinner.
Start by heating a couple of 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 begin to soften and get a little color, about 4 to 5 minutes. If they start to look dry, just add a bit more olive oil. Next, add the chili peppers and garlic and cook for another 2 to 3 minutes until the peppers soften slightly. Sprinkle in the dried mint and pour in a tablespoon of balsamic vinegar, stirring it all together for about a minute. Then turn off the heat and transfer this mixture to a small bowl to cool down for about 10 minutes.
02
Prepare and Season Lamb
While that’s cooling, cut your lamb into four equal pieces and pound them between plastic wrap until they’re thin medallions, roughly an eighth of an inch thick. If there’s any silver skin that’s easy to trim off, go ahead and remove it. Lay the pieces out on a baking sheet lined with a Silpat or parchment paper, then season both sides well with kosher salt and pepper. Using a sifter or your fingers, dust both sides with flour and let them rest for at least 10 minutes before cooking.
03
Prepare the Sauce
Once the lamb has had a chance to rest, mix the salt and pepper to taste, cayenne, the remaining balsamic vinegar, olive oil, rosemary, and parsley into the cooled pepper and onion mixture. Give it a taste and adjust the seasoning—add more salt, vinegar, or oil if you think it needs it. You can keep this sauce in the fridge if you’re making it ahead, but bring it back to room temperature before serving.
04
Fry Lamb Medallions
Heat another 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Carefully fry the lamb medallions for about 2 minutes on each side. Since they’re so thin, watch them closely so they don’t overcook. Serve the lamb hot, spooning the sweet and sour pepper and onion mixture on top.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Pound the lamb slices evenly to ensure they cook quickly and stay tender.
- Use a hot pan to sear the meat for a nice golden crust without overcooking.
- Cook the peppers and onions just until they soften to keep their natural sweetness and slight crunch.
Why you’ll love it
This dish offers a wonderful balance of tender meat and vibrant vegetables. The sweet and sour peppers and onions add a bright, tangy flavor that complements the lamb perfectly. It’s a quick yet impressive meal that feels both comforting and fresh.
Serving ideas
Serve with a side of creamy mashed potatoes or a light couscous salad to balance the tangy flavors. A simple green salad with a lemon vinaigrette also pairs nicely and keeps the meal fresh. Garnish with fresh herbs like parsley or mint for an added touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the texture of the lamb and vegetables. Avoid microwaving to prevent drying out the meat.
