Lamb Scallopini with Pepper and Onion Agrodolce

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.