Lamb Rump with Fregola and Olive Salad

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.