Seared Lamb & Spring Onion Agrodolce Recipe

Tuesday, March 28, 2023

Celebrate all things spring with this exquisitely-flavored recipe featuring tender, boneless lamb steaks from Pine Street Market! Pan sear lamb then gently finish to perfection in the oven. Spoon a sweet-tart agrodolce including spring onions, rhubarb & white balsamic over your lamb, then serve with sweet English peas tossed with butter & fresh mint on the side.

YOU'LL NEED:

4 lamb steaks (about 1.75 lbs total)
2 Tbsp mint
1 Tbsp thyme
8 oz rhubarb
1/4 cup brown sugar
1/4 cup chicken broth
4 tsp white balsamic vinegar
4 Tbsp butter
8 oz English peas
Oil
Salt & pepper

INTRUCTIONS:

1. SEASON LAMB & PREP VEGGIES

Preheat oven to 350°F
Remove thyme from stems and finely chop
Remove mint from stems & thinly slice
Pat lamb dry then season with salt, pepper & thyme
Trim ends from rhubarb then cut diagonally into 1/4” slices
Trim root ends from spring onions & part of the green tops (leave about 6” of green tops)
Cut bulbs in half and thinly slice the green tops

2. MAKE AGRODOLCE

In a large sauté pan, heat 1 Tbsp oil over med-high
Add onion bulb halves to the pan & brown on all sides, 2–3 min
Add rhubarb and sauté 1–2 min
Add brown sugar, chicken broth, balsamic & a pinch of salt, then cook 3–4 min
Add the green onion tops and cook 2–3 min until onions are tender and sauce is slightly reduced
Remove pan from heat, add 2 Tbsp butter and swirl pan to emulsify, taste for seasoning, then remove from pan, keep warm, and wipe pan clean

3. COOK LAMB & PEAS

In a large ovenproof sauté pan, heat 1 Tbsp oil over med–high
Sear lamb on all sides, 3–4 min per side, then transfer to the oven and cook 5–8 min, until medium rare (or desired doneness)
In the same pan used for the agrodolce, heat remaining 2 Tbsp butter over med
Add peas and cook 4–5 min until crisp-tender
Add mint and season to taste with salt & pepper

4. GARNISH & GATHER

Slice lamb, place on serving plate, spoon over rhubarb agrodolce, and serve with peas on the side