Ingredients

The following ingredients have 4 Servings
  • 150g fregola (Sardinian pasta from delis and Italian grocers)
  • 2 each red and yellow capsicums, halved, seeds removed
  • 2 tbs extra virgin olive oil, plus extra to drizzle
  • 1 tbs salted capers, rinsed, drained
  • 10 anchovy fillets in oil, drained
  • 1 red onion, thinly sliced
  • 1 bunch oregano, leaves picked
  • 1 tbs cabernet sauvignon vinegar or red wine vinegar
  • 2 x 650g lamb racks
  • 4 garlic cloves (skin on), bruised
  • 2 each rosemary and thyme sprigs

Instruction

  • Cook fregola in a large saucepan of boiling water for 12 minutes or until tender. Drain and set aside to cool to room temperature. Preheat the oven grill to high.
  • Place the capsicum, skin-side up, on a baking tray and drizzle with a little oil. Grill for 10-15 minutes until capsicum skin blisters and blackens. Transfer to a bowl, cover with plastic wrap and set aside for 20 minutes to loosen the skin.
  • Once cool enough to handle, peel, then cut into large strips. Combine in a bowl with the capers and anchovies. Set aside until needed.
  • Meanwhile, place onion in a separate bowl with 1 tsp salt flakes and set aside for 15 minutes to soften.
  • Rinse the salt from onions and pat dry with paper towel.
  • Add onions to the capsicums and anchovies, then combine with the cooked fregola. Add oregano, vinegar and 1 tbs oil, and toss to combine. Season. Cover and set aside until ready to serve.
  • Preheat oven to 180 ̊C. Season lamb. Heat remaining 1 tbs oil in a large frypan over high heat. Add the garlic and lamb and cook, turning, for 3-4 minutes until lamb is browned all over and garlic is golden.
  • Transfer lamb, flesh-side down, to a baking tray and add rosemary and thyme. Roast for 5 minutes, then turn and cook for a further 6-8 minutes for medium-rare or until cooked to your liking.
  • Remove from oven and rest, loosely covered with foil, for 5 minutes. Carve lamb into cutlets and serve with the fregola salad.