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