Lamb Scallopini With Pepper And Onion Agrodolce Recipes

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LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE



Lamb Scallopini with Pepper and Onion Agrodolce image

Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 2

Number Of Ingredients 14

4 tablespoons olive oil, divided, or more as needed
⅔ cup diced yellow onion
salt and freshly ground black pepper to taste
⅓ cup diced Fresno chile pepper
1 clove garlic, minced
½ teaspoon dried mint
3 tablespoons balsamic vinegar, divided, or to taste
1 pinch cayenne pepper
1 teaspoon minced fresh rosemary
⅓ cup chopped flat-leaf (Italian) parsley
1 pound boneless lamb top sirloin
kosher salt and freshly ground pepper to taste
½ cup all-purpose flour, or as needed
2 tablespoons olive oil, or as needed

Steps:

  • Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
  • Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. 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.
  • While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE



Lamb Scallopini with Pepper and Onion Agrodolce image

Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.

Provided by Chef John

Categories     Italian Recipes

Time 45m

Yield 2

Number Of Ingredients 14

4 tablespoons olive oil, divided, or more as needed
⅔ cup diced yellow onion
salt and freshly ground black pepper to taste
⅓ cup diced Fresno chile pepper
1 clove garlic, minced
½ teaspoon dried mint
3 tablespoons balsamic vinegar, divided, or to taste
1 pinch cayenne pepper
1 teaspoon minced fresh rosemary
⅓ cup chopped flat-leaf (Italian) parsley
1 pound boneless lamb top sirloin
kosher salt and freshly ground pepper to taste
½ cup all-purpose flour, or as needed
2 tablespoons olive oil, or as needed

Steps:

  • Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
  • Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. 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.
  • While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g

AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)



Agrodolce Di Peperoni (Sweet and Sour Peppers) image

Make and share this Agrodolce Di Peperoni (Sweet and Sour Peppers) recipe from Food.com.

Provided by English_Rose

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 large yellow pepper, de-seeded and cut into thick strips
1 large red pepper, de-seeded and cut into thick strips
3 anchovy fillets
2 garlic cloves, peeled
6 black olives
1 tablespoon capers
1 tablespoon sugar
4 tablespoons white wine vinegar
salt & freshly ground black pepper

Steps:

  • Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
  • Fry the pepper strips, stirring often, until golden brown.
  • Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
  • Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
  • Season to taste with salt and freshly ground pepper. Serve hot or cold.

Nutrition Facts : Calories 231, Fat 21.5, SaturatedFat 3, Cholesterol 2.5, Sodium 233.7, Carbohydrate 9.6, Fiber 1.6, Sugar 4.9, Protein 1.9

ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)



Onions Agrodolce (Sweet and Sour Onions) image

Make and share this Onions Agrodolce (Sweet and Sour Onions) recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

25 small onions, peeled
3 tablespoons olive oil
1/4 cup port wine
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup raisins
salt
cayenne pepper

Steps:

  • Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
  • As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
  • Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
  • Serve at room temperature with roast or grilled meats.

Nutrition Facts : Calories 344.3, Fat 10.6, SaturatedFat 1.6, Sodium 23.1, Carbohydrate 56.9, Fiber 7.8, Sugar 31.8, Protein 5.1

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