Frugal Gourmet's Greek Lamb With Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Bring pot of water to boil for pasta; cook pasta til soft.
2. Once the pasta is close to al dente - then heat a frying pan and saute the garlic in the oil.
3. 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.
4. Toss in the rosemary needles.
5. Drain the pasta, add a few shakes of olive oil.
6. Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley.
7. Serve immediately! And enjoy!
8. This would also work with beef, pork or chicken.
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