Method

• 1.
  Cook fregola in a large saucepan of boiling water for 12 minutes or until tender. Drain and set aside to cool to room temperature. Preheat the oven grill to high.
• 2.
  Place the capsicum, skin-side up, on a baking tray and drizzle with a little oil. Grill for 10-15 minutes until capsicum skin blisters and blackens. Transfer to a bowl, cover with plastic wrap and set aside for 20 minutes to loosen the skin.

• 3.
  Once cool enough to handle, peel, then cut into large strips. Combine in a bowl with the capers and anchovies. Set aside until needed.
• 4.
  Meanwhile, place onion in a separate bowl with 1 tsp salt flakes and set aside for 15 minutes to soften.
• 5.
  Rinse the salt from onions and pat dry with paper towel.
• 6.
  Add onions to the capsicums and anchovies, then combine with the cooked fregola. Add oregano, vinegar and 1 tbs oil, and toss to combine. Season. Cover and set aside until ready to serve.
• 7.
  Preheat oven to 180 ̊C. Season lamb. Heat remaining 1 tbs oil in a large frypan over high heat. Add the garlic and lamb and cook, turning, for 3-4 minutes until lamb is browned all over and garlic is golden.
• 8.
  Transfer lamb, flesh-side down, to a baking tray and add rosemary and thyme. Roast for 5 minutes, then turn and cook for a further 6-8 minutes for medium-rare or until cooked to your liking.
• 9.
  Remove from oven and rest, loosely covered with foil, for 5 minutes. Carve lamb into cutlets and serve with the fregola salad.