Lamb and Summer Pasta Salad

“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.

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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