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!
Sardinian fregola with lamb
Ingredients
- 1 kg lamb (2.2lbs) I used back chops ( see recipe notes below)
- 8-10 sun-dried tomatoes I used semi-dried tomatoes (see recipe notes below)
- 2 bay leaves
- 1 onion
- ½ glass white wine
- 1 lt lamb broth (4-5 cups) you can also use beef, veg or chicken broth
- 300 g fregola
- salt to taste
- ground black pepper to taste
- 3-4 tablespoon extra virgin olive oil
- pecorino romano grated (optional)
Instructions
- Peel and chop the onion. Chop the sun-dried tomatoes into small pieces (if using). Cut the lamb into small cubes, trimming most the fat as you go.
- Heat some olive oil in a deep skillet and add the lamb and brown it on all sides over a medium heat.
- Add the onion, bay leaves and sundried tomatoes and continue cooking over a medium heat until the onions have softened.
Add the white wine and once the alcohol has evaporated add 2 ladles of broth. Continue
cooking until the lamb is cooked through. About 15 minutes. Season with salt and black pepper.
Remove the lamb from the pan and set aside. Remove the bay leaves then add half of the
remaining broth. Bring the broth to a boil and then add the fregola. Reduce the heat and cook the fregola as you would rice for a risotto. Stirring frequently and adding more stock if the sauce dries out. If you run out of stock, you can also use water.
When the fregola is cooked (about 15 minutes) add the lamb back to the skillet. Mix everything together well and cook for a couple of minutes so the lamb gets hot again and the fregola absorbs more of the lamb flavours.- Serve immediately with pecorino Romano if required.
Notes
Nutrition
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Stine Mari says
Lamb is in season here now and I’ll have to look for that fregola. I can’t wait to make it - yum!
The Pasta Project says
Hope you love it as much as we do!
Sophie says
That pasta looks and sounds amazing. I would love to make this for my family but a vegetarian.
The Pasta Project says
Thank you, Sophie! You can definitely adapt recipes to make them vegetarian.
Eva says
Thank you for this recipe, I had no idea Sardinia had this kind of pasta. I can see how this could go really well with lamb, it must be delicious.
The Pasta Project says
Thank you, Eva, it really is delicious!
Lathiya says
My husband loves lamb and am sure he will love this. Thank you for sharing this recipe. Will be trying.
The Pasta Project says
Thanks, Lathiya! We love lamb too, hope your husband enjoys it!
Jess says
What a deliciously beautiful dish! I love the combination of flavors. I can't wait to try! YUM!
The Pasta Project says
Thank you, Jess!
Amanda says
Lamb is one of my favorites, and I love that you paired it with sun-dried tomatoes -- such a great combo! Thanks so much for sharing.
The Pasta Project says
Ours too! Thank you, Amanda!
Neli says
We don't eat lamb a lot but now that I have a good lamb recipe, I have to give it a try. It looks flavorful!
The Pasta Project says
Hope you love it Neli! Lamb is so delicious in this recipe.
Kelly Anthony says
We also love lamb at our house especially my girls. This sardinian fregola is sure to be a hit and on the regular rotation.
The Pasta Project says
We are big fans of lamb too! Hope they love it!
Dawn Conklin says
I have never heard of fregola before, but this looks so good! I am always up for trying new things 🙂 Going to see about ordering it tho since I am in the US - I will check out the store you recommended. Occasionally we will find specialty items in local stores, but I haven't seen this before.
Denisse Salinas says
I love the bold flavors of Sardinian Cuisine! This pasta dish sounds right down my alley - comforting and hearty and perfect for fall and winter!
Natalie says
This dish looks so interesting and delicious! Perfect for a healthy balanced dinner or lunch ♥
Annie @ Annie's Noms says
I've never heard of fregola before, but this dish looks wonderful! I used to not really like lamb, but recently I've fallen in love with it so we'll definitely be trying this!
Veena Azmanov says
Flavorful and looks delicious. I love it.
Jeannette (Jay Joy) says
Is it bad that I have never heard of fregola before? So its a different type of couscous, interesting. This traditional Sardinian fregola with lamb recipe looks like amazing comfort food.
Tisha says
Incredible hearty meal! Lamb is a great addition, and I've never heard of sardinian fregola before! Can't wait to try it
Traci says
So much flavor in this recipe...and so easy too! Love the specialty ingredients like fregola and lamb. Too yummy! Thanks for sharing!
Beth Neels says
We have a local Italian grocer and I am running over there to find fregola! I know they have lamb too! This looks so good and my husband's birthday is coming up, can't wait to make it for him!
The Pasta Project says
Thank you, Beth! I hope he loves it (and has a wonderful birthday!).
Lisa | Garlic & Zest says
I don't believe I've ever seen fregola in the stores here in Florida, but I'll bet I could find it at an Italian market. This dish looks warm and hearty -- and I think your lamb stock makes all the difference.
The Pasta Project says
Thank you Lisa! I am sure an Italian market would sell it!
Alyssa says
I love reading about cultural recipes. I am going to hunt for fregola next time I visit an Italian specialty shop in Houston. This looks divine!
The Pasta Project says
Thank you Alyssa, we love sharing our passion for pasta!
mehmood says
So yummy looking it makes my mouth water have you seen pakistani food?
The Pasta Project says
Hi Mehmood! We love Pakistani food too, Biryani and Raita are favourites!