Sardinian fregola with lamb may seem similar to North African couscous with lamb! However, fregola is a pasta that is unique to Sardinia and in this traditional recipe, the lamb is cooked very simply without any spices or strong seasoning.
History
Although lamb isn’t so popular in Northern Italy, it’s very traditional in Sardinia. In fact, Sardinia is home to 4 million sheep and the island produces most of Italy’s pecorino Romano!
Needless to say, there are quite a few delicious traditional Sardinian lamb recipes including lamb pasta dishes. Apart from this Sardinian fregola with lamb, you might also like the malloreddus (Sardinian gnocchi) with lamb ragu.
Like so many other traditional Italian pasta recipes, this dish is pretty simple to make. Apart from the lamb and the fregola, all you need is some sun-dried tomatoes, bay leaves, onion, white wine and broth (lamb, chicken, vegetable or beef).
The only other seasoning in this version of Sardinian fregola with lamb is salt and pepper. However, I have come across versions which include herbs such as parsley or fresh thyme and garlic.
Some people also make this dish with tomato passata or fresh peeled sauce tomatoes. You can choose to sub the sun-dried tomatoes with those if you wish. The sun-dried tomatoes I used were actually semi-dried, so still a bit soft. They were preserved in olive oil. I added some of the oil to the pan as I think it adds a great flavor.
If using sun-dried tomatoes that aren’t preserved in oil you will need to soften them by leaving them to soak in water for a little while. Tomatoes that have been preserved in salt need to be thoroughly rinsed under cold running water.
I'm sure you'll love this recipe.
Whichever kind of tomatoes you decide to use, I’m sure you’re going to fall in love with this traditional Sardinian fregola with lamb recipe. The first time round, we loved it so much that I made it again after only 3 or 4 days!
Ingredients
- Lamb: You can use the fillet, leg or back chops; I used back chops. If you use back chops, you can also use the bones to make a simple lamb stock by simmering them with some vegetables and herbs.
- Sun-dried tomatoes: You can use both sun-dried and semi-sun-dried tomatoes. If the sun-dried tomatoes aren't preserved in oil you may need to soften them by leaving them to soak in water. An alternative to sun-dried tomatoes is 18oz (500g) of peeled fresh tomatoes or 14oz (400g) passata or chopped canned tomatoes.
- Bay leaves: Bay leaves are a classic ingredient with lamb and add a delicious aromatic flavor. Just remember to take the bay leaves out before serving.
- Onion: You can use a medium or large yellow or white onion for the recipe.
- White wine: Choose a dry or semi-dry white wine. The alcohol will cook off while cooking but leave a delicious complex flavor.
- Lamb broth: Both fresh broth or dried stock cubes work. If you can't source lamb broth, you can use beef, chicken or vegetable as alternatives.
- Fregola: You can use either fresh or dried fregola. The fresh fregola tends to cook up a bit faster than the dried kind, but don't worry - no matter which one you choose, it's still a real treat.
- Salt: Make sure to season the recipe to taste after it's finished cooking too. As the salt will help enhance the other flavors.
- Ground black pepper: Use freshly ground black pepper if possible as it has the most flavor.
- Extra virgin olive oil: Use good-quality extra virgin olive oil; it will boost the dish's overall flavor.
- Pecorino Romano: Pecorino Romano is an optional topping that is complementary. It adds a deliciously rich, salty, slightly tangy flavor to the lamb and fregola.
Step by Step Instructions
1) Preheat a deep skillet over medium heat, then add the extra virgin olive oil. Add the lamb pieces to the skillet and brown on all sides.
2) Once browned, add in the chopped onion, bay leaves, and chopped semi-dried sun-dried tomatoes. Continue to cook over medium heat until the onions have softened.
3) Pour in the white wine. Let it cook until the alcohol has evaporated, then add two ladles of your chosen broth. Continue to cook until the lamb is cooked through, about 15 minutes. Season with salt and black pepper to taste.
4) Remove the lamb from the skillet and set it aside. Remove the bay leaves as well, then pour in half of the remaining broth into the skillet.
5) Bring the broth to a boil, then add the fregola. Reduce the heat and cook the fregola as you would rice for a risotto, stirring frequently and adding more broth as necessary if the sauce starts to dry out. If you run out of broth, you can add water.
6) After the fregola is cooked, about 15 minutes, return the cooked lamb back into the skillet. Mix everything well together and cook for a couple of minutes so the lamb gets hot again.
7) Serve the dish immediately, optionally topping with grated Pecorino Romano cheese.
Storage and Leftovers
To store any remaining fregola with lamb, allow the dish to cool to room temperature, then transfer it into airtight containers. It can be kept in the refrigerator for up to 3 days.
When you're ready to enjoy the dish again, the easiest way to reheat it is in the microwave covered, ensuring that it's hot throughout (165F or 75C).
FAQs
What is Sardinian fregola?
Fregola is a unique pasta from Sardinia. I recently featured it for the first time here on The Pasta Project, making it the 65th type of pasta I have used and written about in my posts and recipes so far! I say so far because here in Italy there are over 360 different types of pasta (some say 400+). My goal is to ultimately share recipes with ALL the kinds of pasta that are made and eaten in Italy.
This Sardinian fregola with lamb recipe is the second fregola recipe I have published. The first was fregola with clams, a divine traditional recipe that seafood lovers will really enjoy.
You can read more about the history and origins of this pasta in my post about Sardinian fregola, also called fregula. But, in short fregola is small balls of durum wheat semolina and water, rolled by hand and usually toasted in the oven. This pasta is uniquely Sardinian and not found in other Italian regions.
Where can you buy fregola?
Fregola isn’t as widely available as other typical Italian pastas. But, it can be bought online or at some Italian food shops. I know US readers can buy it online from Supermarket Italy, a well-known online gourmet Italian food store that I worked with recently.
More recipes you may like
- Authentic Lamb Lasagna
- Baked Orecchiette with Lamb
- Malloreddus (Sardinian gnocchi) with Lamb Ragu
- Spinach Gnocchi with Lamb Ragu
- Whole Wheat Pasta with Lamb and Artichokes
- Fregola with Artichokes
If you do try this fabulous fregola lamb recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
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David says
Jacqui, we are a big lamb lovers and pasta lovers as well. We had a soup at a restaurant in Grover Beach which had fregola and now I am dying to try making my own with lamb! I see that I can purchase it both toasted or not. Your recipe does not specify which to use. I have no problem toasting my own, I do that with buckwheat groats and couscous but was wondering what you recommend
Jacqui says
Hi David, Thanks for your comment. I made this recipe with toasted fregola but you can use fresh fregola too! Personally I like toasted fregola because it adds a slightly nutty flavour! Do let me know how it turns out if you make this dish. I have another fregola recipe I want to publish soon which is fregola with chickpeas. Also very good!
Eden | Sweet Tea and Thyme says
We love lamb in our house! This recipe is going to be well loved here, especially since my son is a big pasta lover, too.
Claire | The Simple, Sweet Life says
I've never heard of fregola before, but it sounds delicious! I love that this dish includes lamb. Can't wait to give it a try!
Rebecca Blackwell says
I am such a pasta lover, but somehow have managed to live my entire life without having ever heard of Fregola. Now I can't wait to try it! I've also never made a pasta dish that involves lamb. These oversights on my part must be remedied immediately. 🙂 Thanks so much for sharing such a unique, delicious looking recipe!
The Pasta Project says
Thank you, Rebecca! Hope you love fregola as much as we do!
Rick says
What is the best method for toasting the fregó la?
Jacqui says
Hi Rick, thank you for your comment. Re toasting fregola. Most store bought fregola is already toasted. Fresh or homemade fregola should be left to dry in a cool place for 1-2 days and then toasted in the oven at 150°c for about 20-30 minutes. I haven't yet made or toasted fregola myself but I found this info on various Italian sites.
SHANIKA says
I've never tried fregola, but this recipe looks so good! I love the addition of Lamb!
The Pasta Project says
Thank you, Shanika! Lamb is such flavorful meat!
Sharon says
I love using lamb to shake up the usual beef or chicken routine. This dish would be so good on a lazy Sunday with a nice bottle of wine.
The Pasta Project says
That sounds perfect Sharon! Lamb is my favourite Sunday meat!