Sardinian fregola with lamb

Name: Sardinian fregola with lamb
Prep time: 10 min
Cook time: 50 min
Yield: 4 serving
Ingredients: 1 kg lamb; 8-10 sun-dried tomatoes; 2 bay leaves; 1 onion; ½ glass white wine; 1 lt lamb broth; 300 g fregola; salt; ground black pepper; 3-4 tablespoon extra virgin olive oil; pecorino romano

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5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
733 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Sardinian fregola with lamb

Daisy Meyer

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Sardinian fregola with lamb is a unique recipe made with fregola, a pasta that is unique to Sardinia. In this traditional pasta dish, the lamb is cooked very simply without any spices or strong seasoning.

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Ingredients

Servings

1 kg lamb (2.2lbs) I used back chops ( see recipe notes below)
8-10 sun-dried tomatoes I used semi-dried tomatoes (see recipe notes below)
2 bay leaves
1 onion
½ glass white wine
1 lt lamb broth (4-5 cups) you can also use beef, veg or chicken broth
300 g fregola
salt to taste
ground black pepper to taste
3-4 tablespoon extra virgin olive oil
pecorino romano grated (optional)

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Instructions

Peel and chop the onion. Chop the sun-dried tomatoes into small pieces (if using). Cut the lamb into small cubes, trimming most the fat as you go.
Heat some olive oil in a deep skillet and add the lamb and brown it on all sides over a medium heat.
Add the onion, bay leaves and sundried tomatoes and continue cooking over a medium heat until the onions have softened.
Add the white wine and once the alcohol has evaporated add 2 ladles of broth. Continuecooking until the lamb is cooked through. About 15 minutes. Season with salt and black pepper.
Remove the lamb from the pan and set aside. Remove the bay leaves then add half of theremaining broth. Bring the broth to a boil and then add the fregola. Reduce the heat and cook the fregola as you would rice for a risotto. Stirring frequently and adding more stock if the sauce dries out. If you run out of stock, you can also use water.
When the fregola is cooked (about 15 minutes) add the lamb back to the skillet. Mix everything together well and cook for a couple of minutes so the lamb gets hot again and the fregola absorbs more of the lamb flavours.
Serve immediately with pecorino Romano if required.

Notes

Some people also make this dish with tomato passata or fresh peeled sauce tomatoes.You can choose to sub the sun-dried tomatoes with 500g peeled tomatoes or passata if you wish.
I used meaty back chops to make this recipe. I used the bones to make a simple broth beforehand. Other cuts of lamb such as fillet or leg would work too. Cooking times may need to be adjusted to make sure the lamb isn't under or overcooked.

Nutrition Information

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Calories 733kcal (37%) Carbohydrates 61g (20%) Protein 61g (122%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 163mg (54%) Sodium 176mg (7%) Potassium 1066mg (30%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 39IU (1%) Vitamin C 4mg (4%) Calcium 51mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 733 kcal

% Daily Value*

Calories	733kcal	37%
Carbohydrates	61g	20%
Protein	61g	122%
Fat	25g	38%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Cholesterol	163mg	54%
Sodium	176mg	7%
Potassium	1066mg	23%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	39IU	1%
Vitamin C	4mg	4%
Calcium	51mg	5%
Iron	6mg	33%