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Print this Recipe    Fettuccine Lamb

FETTUCCINE WITH LAMB AND PISTACHIOS

3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup olive oil
1 lb lamb shoulder or other lean cut, cubed 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. Makes
four servings.

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