Frugal Gourmet'S Greek Lamb With Pasta - cooking recipe

Ingredients

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

Preparation

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.