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Sweet and Sour Pepper Onion Lamb Scallopini
Sweet and Sour Pepper Onion Lamb Scallopini
Main Course

Sweet and Sour Pepper Onion Lamb Scallopini

★★★★★ 4.8 (514)

This dish combines tender lamb scallopini with vibrant peppers and onions, all coated in a tangy sweet and sour sauce. It’s a quick and flavorful meal that’s perfect for busy weeknights or casual dinners.

◷ 45 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by heating a couple of tablespoons of olive oil in a pan over medium-high heat. Toss in the onion with a pinch of salt and cook it until it softens and starts to brown a bit, about 4 to 5 minutes. If the onions seem 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. Stir in the dried mint and a tablespoon of balsamic vinegar, cooking everything together for about a minute. Then, take the pan off the heat and transfer this mixture to a small bowl to cool for about 10 minutes.

2

Step 2

While that’s cooling, cut the lamb into four equal pieces and gently pound each one between plastic wrap until they’re about 1/8-inch thick. If you see any silver skin that’s easy to remove, trim it off. Lay the pieces out on a baking sheet lined with a silicone mat or parchment paper. Season both sides generously with kosher salt and pepper, then dust them with flour using a sifter. Let the lamb rest for at least 10 minutes before cooking.

3

Step 3

Now, stir some salt and pepper, cayenne, the remaining balsamic vinegar, olive oil, rosemary, and parsley into the cooled onion mixture. Give it a taste and adjust the seasoning as you like—feel free to add more salt, oil, or vinegar if it needs a little something extra. If you’re making this ahead, pop it in the fridge and bring it back to room temperature before serving.

4

Step 4

When you’re ready to cook, heat a couple more tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Fry the lamb medallions for about 2 minutes on each side until they’re nicely browned. Since they’re thin, be careful not to overcook them. Serve the lamb right away with the sweet and sour pepper onion mixture spooned on top.

Why You’ll Love This Recipe

This dish offers a perfect balance of tangy and savory flavors that brighten up tender lamb. The combination of sweet peppers and sharp onions adds both color and texture, making every bite exciting and satisfying.

Serving Suggestions

Serve this dish over a bed of steamed jasmine rice or alongside buttery mashed potatoes. A simple green salad or roasted vegetables also pair well to keep the meal light and fresh.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the lamb from drying out, adding a splash of water or broth if needed.