Smith note: This is a tasty way to use up leftover lamb, providing you haven't over-cooked the lamb in the first place. MY NOTE: Oh yum! I'm a believer in using up every square inch of meat -- especially stuff as expensive as lamb. AND since this year was my first foray into making, serving and EATING lamb, I wanted to get my money's-worth out of the roast! I didn't make it EXACTLY as Smith directed, but we loved it just fine the way I prepped it. Cooking time includes overlapping the pasta cooking with the meat prep/stir-fry.
My Private Note
Units: US | Metric
- 1/2 lb fettuccine pasta (dry)
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1 lb lamb, medium-rare, julienned
- baby carrots, cooked (leftovers)
- 1 sprig fresh rosemary, stripped from twig & chopped
- extra olive oil to add to cooked pasta
- 1 cup grated kefalotyri cheese (assume Parmesan) (optional)
- 1/4 cup fresh parsley, chopped
- salt & pepper, to taste
- 1Bring pot of water to boil for pasta; cook pasta til soft.
- 2Once the pasta is close to "al dente" - then heat a frying pan and saute the garlic in the oil.
- 3As the pasta is finishing, add the cooked lamb to the hot garlic oil, saute for just a moment. I also added the leftover baby carrots (matchsticks) at this point.
- 4Toss in the rosemary needles.
- 5Drain the pasta, add a few shakes of olive oil.
- 6Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley.
- 7Serve immediately! And enjoy!
- 8This would also work with beef, pork or chicken.
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Nutritional Facts for Frugal Gourmet's Greek Lamb With Pasta
Serving Size: 1 (180 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 576.3
- Calories from Fat 356
- Total Fat 39.6 g
- Saturated Fat 8.5 g
- Cholesterol 101.4 mg
- Sodium 62.7 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 22.6 g
The following items or measurements are not included: