Agrodolce is simply Sour/Sweet in Italian.
This recipe uses the sweetness of red onion and the tartness of tomato with a splash of red wine vinegar to accomplish the Agrodolce effect.
I first came across a similar recipe on a foreign magazine’s website. It looked simple and yet interesting. Only a few ingredients needed and they all cook up in the same skillet. It truly is a quick weeknight dinner. I had been planning to try it over chicken, as I had seen it served, but there were some beautiful lamb chops at the store this week and I knew they would pair perfectly with this sauce.
Rather than a zingy sweet sour combo from onions cooked down in a balsamic vinegar reduction,
this is more like a comforting topping to a seared meat.
The vegetables cook down only in the drippings of the lamb. Taking on a richness rather than a harsh vinegar sourness. I added pomegranate arils to a simple salad tossed with a champagne vinaigrette to compliment the sweet and sour theme.
Pan-Seared Lamb with Agrodolce Sauce
- 2-3 lbs. Lamb shoulder shops
- 2 red onions, thinly sliced
- 3 ribs celery, sliced
- 1 pint heirloom cherry tomatoes (or regular cherry tomatoes), cut in half
- 1 – 2 T. Red Wine Vinegar
- 1/2 tsp sugar
- 2 T. chopped parsley
- Olive Oil, Salt, and Pepper
- Drizzle a small amount of Olive oil in a skillet and heat until nearly smoking.
- Sprinkle lamb generously with salt and pepper.
- Add chops to pan and sear each chop 4 minutes on each side.
- Remove and cover to rest the meat while the vegetables cook.
- Add sliced red onion to same pan and cook over medium heat until softened, stirring often.
- Add sliced celery to pan and sprinkle with 1/2 tsp of salt.
- When celery has become translucent add the tomato halves. Cook 4 minutes.
- Sprinkle Vegetables with vinegar and sugar. Stir to combine.
- Taste – add more salt or vinegar if desired.
Serve over lamb chops and sprinkle with chopped parsley if desired. Also good with seared chicken breasts.