Lamb Rump with Fregola and Olive Salad

Name: Lamb Rump with Fregola and Olive Salad (Sella di Agnello, Insalata di Fregola e Olive Bosane)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 sprig rosemary, leaves picked and finely chopped; 2 sprigs mint, leaves picked and finely sliced; 1 sprig marjoram, leaves picked; ¼ cup (60 ml) extra virgin olive oil; salt flakes and freshly ground black pepper, to taste; 4 × 300 g lamb rumps, trimmed of all except a thin layer of fat; 150 g fregola; fine sea salt, for pasta water; 1 sprig rosemary, leaves picked; 2 tablespoons aged sweet vinegar; 1 clove garlic, finely sliced; ⅓ cup (80 ml) extra virgin olive oil; finely grated zest of 1 orange; 20 Bosane olives, pitted and finely chopped

Sella di Agnello, Insalata di Fregola e Olive Bosane

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Chefs hate to overcook meat, generally preferring to serve it rare to medium-rare, but rump is a tougher cut that needs to be cooked beyond medium-rare to break down some of the fibres and make it tender; it’s ideal cooked to medium. This fregola salad is great served with any roast meat, and is easy to make: just remember to leave the fregola to cool before adding it to the dressing, or the herbs will discolour and ruin the look of the dish.