Frugal Gourmet'S Greek Lamb With Pasta

• 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

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.

pasta, olive oil, garlic, lamb, baby carrots, rosemary, extra olive oil, kefalotyri cheese, fresh parsley, salt

Taken from www.food.com/recipe/frugal-gourmets-greek-lamb-with-pasta-492450 (may not work)