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Lemon Rosemary Lamb with Fregola from Events with Taste

Lemon Rosemary Lamb with Fregola

Michelle Wells, Owner & Chef
A recipe for Events with Taste’s Lemon Rosemary Lamb with Fregola
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

For the lemon rosemary lamb:

  • 2 large lemons, zested and juiced
  • 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 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 fresh Italian parsely, chopped
  • Salt and pepper, to taste

Instructions
 

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 1/2 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.
Keyword fregola, grilled, herbs, lamb, lamb chops, Lemon, mint, oregano, pasta, rosemary