Lamb Scallopini with Pepper Onion Relish

Preheat a pan over medium-high heat and warm 2 tablespoons of olive oil, used for the agrodolce sauce.

Once hot, sauté an onion with a small amount of salt in the oil until it begins to soften and changes color, taking around 4-5 minutes. If the onions appear dry, add more olive oil to prevent this.

Next, add chile peppers and garlic; cook until they just start to soften, taking about 2-3 minutes.

Add dried mint and the remaining 1 tablespoon of balsamic vinegar; cook, stirring constantly, for exactly 1 minute. Remove from heat and transfer the mixture to a small bowl; let it cool down to room temperature, approximately 10 minutes.

Simultaneously, cut a lamb into four equal pieces of 4 ounces each and pound them between two layers of plastic wrap to an even thickness of about 1/8 inch. Remove any excess silver skin if desired.

Transfer the lamb pieces to a baking sheet lined with Silpat and season them generously with kosher salt and pepper. Using a sifter, dust both sides of the meat liberally with flour; let it rest for at least 10 minutes before frying.

While the lamb is resting, combine salt and pepper to taste, cayenne, remaining 2 tablespoons of balsamic vinegar, remaining 2 tablespoons of olive oil, rosemary, and parsley in the agrodolce mixture. Taste and adjust as needed; you can add more salt, oil, or vinegar to suit your taste. Reserve the mixture until needed; if making ahead, store it in the fridge and let it come to room temperature before serving.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it's shimmering but not quite smoking. Pan-fry the lamb medallions until browned, taking about 2 minutes per side. Be cautious not to overcook the thin lamb pieces; serve immediately and top with the agrodolce sauce.