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July 7, 2014 / Chris Blum

Lamb and Summer Pasta Salad

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“A Change of Appetite” by Diana Henry is amazing so far. This lamb recipe is nice and spicy, if you don’t have Fregola you can use Israeli Couscous.

For lamb:
1 rack of lamb, separated
1/4 c olive oil
1/4 c lemon juice
2 sprigs of oregano, chopped
4 TBSP red chili pepper flakes

Combine in a shallow dish or bag and marinade for a few hours.

Salad:
1 c Fregola, cooked and drained
1/4 c olive oil
1 1/2 TBSP lemon juice
Salt and pepper
4 shallots, sliced thin and sautéed until brown in a little olive oil
6 oz cherry tomatoes halved
1/4 c chopped mint
3 TBSP chopped parsley

Combine all salad ingredients and chill.

Heat grill on high. Remove lamb from marinade and cook 1 – 2 minutes per side until cooked through.

Serves 4.

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