Recipe by Debber
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.
- 226.79 g fettuccine pasta (dry)
- 118.29 ml olive oil
- 3 garlic cloves, minced
- 453.59 g lamb, medium-rare, julienned
- baby carrots, cooked (leftovers)
- 1 sprig fresh rosemary, stripped from twig & chopped
- extra olive oil to add to cooked pasta
- 236.59 ml grated kefalotyri cheese (assume Parmesan) (optional)
- 59.14 ml fresh parsley, chopped
- salt & pepper, to taste
Directions See How It's Made
- Bring pot of water to boil for pasta; cook pasta til soft.
- Once the pasta is close to "al dente" - then heat a frying pan and saute the garlic in the oil.
- As 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.
- Toss in the rosemary needles.
- Drain the pasta, add a few shakes of olive oil.
- Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley.
- Serve immediately! And enjoy!
- This would also work with beef, pork or chicken.