FRUGAL GOURMET'S GREEK LAMB WITH PASTA
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.
Provided by Debber
Categories One Dish Meal
Time 25m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 576.3, Fat 39.6, SaturatedFat 8.6, Cholesterol 101.5, Sodium 62.8, Carbohydrate 32.1, Fiber 0.2, Sugar 0.1, Protein 22.6
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