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Fregola and roast tomato salad with barbecued lamb shoulder

You'll need

10 thyme sprigs 6 anchovy fillets 5 garlic cloves, coarsely chopped ½ cup (loosely packed) oregano, plus extra to serve 160 ml olive oil 120 ml red wine vinegar 1 boneless lamb shoulder (about 1.4kg) 1 kg (about 4 punnets) truss cherry tomatoes 300 gm fregola (see note)


  • 01
  • Pound thyme, anchovies, garlic and half the oregano in a mortar and pestle until a paste forms, then add 100ml oil and 60ml vinegar and stir to combine. Massage paste into lamb, place lamb in a non-reactive container and refrigerate to marinate (at least 6 hours-overnight).
  • 02
  • Heat a char-grill pan (or coal barbecue) over low-medium heat and grill lamb, turning occasionally, until tender and cooked through (40-45 minutes). Set aside to rest (20 minutes).
  • 03
  • Meanwhile, preheat oven to 200C. Place tomatoes in an oven dish, drizzle with 60ml olive oil and 60ml vinegar and roast until blistered and golden (20-25 minutes). Set aside to cool slightly.
  • 04
  • Cook fregola in boiling salted water until tender (12-14 minutes). Drain well, then spread on an oven tray to cool and dry slightly. Transfer to a large bowl, add tomatoes and their pan juices and remaining oregano, season to taste and toss to combine. Scatter with oregano and serve with lamb.
Note Fregola is a small Sardinian semolina pasta available from select delicatessens and grocers. If it’s unavailable, substitute another small pasta.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Unlike most salads, this one gets better with age. Make it ahead for a picnic, reserving the oregano to toss through just before serving. Skip the lamb and add a couple of handfuls of rocket and some dollops of ricotta for a great vegetarian option. You’ll need to begin this recipe a day ahead to marinate the lamb.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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