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1
To prepare the lamb, chop two-thirds of the lemon zest strips, reserving the remaining third for garnish, and place them in a bowl large enough to hold the lamb or in a nonreactive baking dish.
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2
Stir in the mint, sugar, salt, and pepper to combine.
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3
Add the lamb chops and turn to coat the meat on all sides with the seasonings.
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4
(You can prepare the chops to this point up to several hours in advance.
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5
Cover the bowl or dish tightly with plastic wrap and refrigerate until youre ready to grill them.
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6
Remove the lamb from the refrigerator and bring to room temperature before grilling.)
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7
To prepare the fregola, fill a medium saucepan with water, bring it to a boil over high heat, and salt it to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water.
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8
Place a colander in the sink or have a wire strainer handy to lift the pasta out of the water.
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9
Add the fregola, stir to prevent it from sticking together, and cook, using the time indicated on the package as a guide, until al dente.
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10
Drain the fregola, and transfer it to a large bowl.
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11
Drizzle with a small amount of olive oil, toss to coat it with the oil, and set it aside to cool to room temperature.
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12
Put the tomatoes in a small bowl and season them with salt.
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13
Add the onion, cucumber, mint, parsley, garlic, and the seasoned tomatoes to the bowl with the fregola.
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14
Squeeze the lemon and drizzle the vinaigrette over the salad.
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15
Toss to thoroughly combine the ingredients and coat them with the vinaigrette.
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16
Taste for seasoning and add more salt, if desired.
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17
To prepare the yogurt sauce, stir the yogurt and olive oil together until combined.
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18
To grill the lamb chops, prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
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19
Remove the lamb chops from the rub and season them with salt and pepper on both sides.
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20
Grill the lamb chops for about 2 minutes per side for medium rare, turning them only once.
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21
Remove the lamb chops to a plate.
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22
Spoon 1 tablespoon of the yogurt sauce on each of four plates and spread it out to form a pool about 3 inches in diameter.
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23
Spoon the fregola on top of the yogurt, leaving a rim of the yogurt visible.
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24
Place three lamb chops on each plate, leaning one against the other like a fallen teepee.
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25
Top each serving with a tangle of reserved lemon zest and 3 of the mint leaves.
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26
Drizzle 1 teaspoon of the finishing-quality olive oil over and around each serving of lamb, sprinkle a pinch of paprika on each plate around the lamb, and serve.
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27
Cerasuolo di Vittoria (Sicily)
