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3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup olive oil
1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips
1.5 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp white pepper
1/3 cup sweet butter, melted
1 lb fettuccine, cooked al dente
1/2 cup shelled natural pistashio nuts, coarsely chopped
Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring.
Reduce heat and pour in butter. Add drained fettuccine and toss well.
Before serving, top each portion with chopped pistashios.
1 small onion, finely chopped
1/4 cup olive oil
1 lb lamb shoulder or other lean cut, cubbed and sliced into thin strips
1.5 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp white pepper
1/3 cup sweet butter, melted
1 lb fettuccine, cooked al dente
1/2 cup shelled natural pistashio nuts, coarsely chopped
Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 min. Add lamb and cook over medium-high heat just until cooked through, about 5 min. Add rosemary, nutmeg, salt, and pepper and cook 2minutes, stirring.
Reduce heat and pour in butter. Add drained fettuccine and toss well.
Before serving, top each portion with chopped pistashios.
