chef Adam Moore Easy lamb fettuccine alfredo
- Prep time 5Min
- Cook time 12Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 4
Easy lamb fettuccine alfredo
Ingredients
Dinner couldn’t be easier when you have leftover cooked Aussie lamb on hand. Simply boil some noodles and make a quick creamy Alfredo sauce.
Portion size: 1 1/2 to 2 cups of pasta, 2 to 4 ounces of lamb
Alternate cut: Any cut of leftover lamb
Ingredients:
1 pound dried fettuccine noodles
Alfredo sauce:
1 quart heavy cream
1 tablespoon minced garlic
3/4 cup cream cheese
2 cups shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound cooked, shredded Australian lamb
Garnish:
10 roughly chopped fresh basil leaves
Method
Method:For the noodles: Cook the fettuccine according to the package directions. Drain and set aside.
For the alfredo sauce: In a large saucepan over MEDIUM heat, combine the cream and garlic and bring them to a simmer. Add the cream cheese, Parmesan, salt and pepper. Whisk well until the cheese is melted and fully incorporated.
To serve: Toss the cooked pasta with the alfredo sauce and shredded lamb. Divide the portions between plates or bowls and top with the chopped basil. Serve immediately.
