Pan-Seared Lamb with Agrodolce Sauce

 

Pan-Seared Lamb with Agrodulce Sauce

  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 this 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 Chops wit Agrodolce Sauce

Ingredients:

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

Preparation:

  1.  Drizzle  a small amount of Olive oil in a skillet and heat until nearly smoking.
  2. Sprinkle lamb generously with salt and pepper.
  3. Add chops to pan and sear each chop 4 minutes on each side.
  4. Remove and cover to rest the meat while the vegetables cook.
  5. Add sliced red onion to same pan and cook over medium heat until softened, stirring often.
  6. Add sliced celery to pan and sprinkle with 1/2 tsp of salt.
  7. When celery has become translucent add the tomato halves. Cook 4 minutes.
  8. Sprinkle Vegetables with vinegar and sugar. Stir to combine.
  9. 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.

 

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