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Events with Taste’s Lemon Rosemary Lamb with Fregola Recipe

When life gives you lemons … make lemonade, right? While a cold glass of lemonade is undeniably satisfying, lemons can be incorporated into just about any dish, from curries and chutneys to soups, salads, sheet pan meals, and so much more.

In fact, this citrus fruit is a home cook’s secret weapon – you can always count on lemons to amp up the flavor, as well as the nutrition, of your culinary creations. Lemons are a great source of fiber and vitamin C, and consuming them regularly could lower your risk for cancer, heart disease, and kidney stones. This is one simple staple that needs to be added to your rotation, stat. Squeeze the day with this delicious lemon recipe!

Lemon Rosemary Lamb with Fregola

0 from 0 votes
Recipe by Michelle Wells, Owner & Chef
Servings

4

servings
Prep time

1

hour
Cooking time

1

hour

    Michelle Wells, Owner & Chef for Events with Taste shares her delicious recipe for Lemon Rosemary Lamb with Fregola.

    Ingredients

    • For the lemon rosemary lamb:
    • Zest and juice of 2 large lemons

    • 2

      shallots, thinly sliced

    • ¼ cup

      fresh rosemary, chopped

    • ¼ cup

      fresh mint, chopped

    • 1 Tbsp.

      fresh oregano, chopped

    • 4

      garlic cloves, chopped

    • 1 pinch

      of crushed red pepper

    • Salt and pepper, to taste

    • 2

      lamb chops (loin or rib)

    • For the fregola:
    • 1 cup

      fregola

    • 2

      yellow onions, chopped

    • 3 Tbsp.

      olive oil, divided

    • 1 Tbsp.

      butter

    • Chicken broth, as needed

    • 8 oz.

      sun-dried tomatoes (dried or jar)

    • 2 Tbsp.

      lemon zest

    • ½ bunch

      of fresh Italian parsley, chopped

    • Salt and pepper, to taste

    Directions

    • For the lemon rosemary lamb:
    • Mix marinade ingredients together and pour over lamb in a large bowl. Marinate at room temperature for at least 30 minutes – preferably 1 hour.

    • Grill 3 minutes per side for medium rare chops.

    • For the fregola:
    • Cook fregola in 6-8 cups of salted water for 15-18 minutes or until al dente. Drain. Reserve 1 ½ cups of cooking liquid.

    • In a large pan, caramelize onions in 1 Tbsp. olive oil and 1 Tbsp. butter for approximately 15-20 minutes on low heat, or until they begin to turn golden brown. Add chicken broth if needed to keep onions from getting too dark.

    • Add sun-dried tomatoes and cooked fregola and stir to coat pasta. Add in lemon zest, 2 Tbsp. of olive oil, and fresh parsley, stirring to coat. Gradually add in reserved cooking liquid until texture resembles a creamy risotto. Add salt and pepper to taste.

    • Serve warm with grilled lamb chops.

      Michelle Wells, (Photo Courtesy of MayCreate)

      Michelle Wells,
      Owner & Chef

      Did You Know?

      Not only does lemon make everything taste better, it’s also a fantastic cleaning agent. Lemon juice can get rid of bad odors and grease, help remove tough stains, and disinfect surfaces.

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