Lamb Salad With Fregola Recipe

Prepare and marinate

Preheat oven to 375°F (190°C). Pat the lamb dry. In a small bowl combine minced garlic, chopped rosemary, olive oil, lemon zest, 1 tsp salt and 1/2 tsp pepper. Rub the mixture all over the lamb, pressing to adhere. Let rest at room temperature for 20–30 minutes or refrigerate and marinate for up to 4 hours (bring to room temperature 30 minutes before roasting).

Roast

Place lamb on a rack in a roasting pan. Roast in the preheated oven until the internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 20–25 minutes per pound) — for 1 lb expect roughly 20–30 minutes depending on thickness. For medium, cook to 135–140°F (57–60°C). Use an instant-read thermometer.

Rest and slice

Transfer lamb to a cutting board, tent loosely with foil and rest 10–15 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized pieces for the salad.

Bring 2 cups water or broth and 1/2 tsp salt to a gentle boil in a medium saucepan. Stir in 1 cup fregola and 1 tsp olive oil, reduce heat to low, cover and simmer for 10–12 minutes until tender but slightly chewy. If liquid is absorbed before fregola is cooked, add 2–4 tablespoons hot water and continue cooking. Drain any excess liquid, fluff with a fork and spread on a tray to cool to room temperature (about 10–15 minutes).

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp minced shallot, 1 tsp chopped capers, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning as needed.

Place the cooled fregola in a large mixing bowl. Add thinly sliced sweet onion, halved cherry tomatoes (if using), chopped parsley and drained whole capers (2 tsp). Add arugula last so it stays crisp.

Pour about two-thirds of the dressing over the fregola-vegetable mixture and toss gently to coat. Add sliced roasted lamb and toss lightly — you want the lamb distributed but not broken up. Add more dressing to taste (reserve any leftover dressing for serving).

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature, or chill for 15–20 minutes for a slightly cooler salad. Garnish with additional parsley and a drizzle of olive oil if desired.