Nduja Oyster of Lamb with Baby Carrots and Fregola Salad – Sabato

Ingredients

• 2 tbsp Callipo Nduja
• ¼ cup plus 1 tsp Pons sherry vinegar
• 2 tbsp Pons traditional extra virgin olive oil (EVO)
• 2 onions, roughly chopped
• 4 whole cloves of garlic
• 80g baby carrots
• 1kg Hawke's Bay natural lamb oyster shoulder
• Fresh parsley, chopped
• Spring salt, to taste
• Freshly cracked black pepper, to taste
• 1 cup Quisardegna fregola
• 2 tbsp Colonna or Pons lemon infused extra virgin olive oil
• 2 cloves garlic, finely chopped
• 3 tbsp El Navarrico sliced pimientos, diced
• 1 tbsp Pons capers, chopped
• 1 wedge Julie Le Clerc preserved lemon, rinsed and finely chopped
• 1 tsp Giusti white grape must vinegar
• Freshly ground black pepper, to taste