chef Adam Moore Easy Lamb Fettuccine Alfredo
- Prep time 5Min
- Cook time 12Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 4
Looking for a quick and delicious dinner option? Try our easy lamb fettuccine alfredo, made with tender Aussie lamb and creamy alfredo sauce.
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
- 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
For the noodles:
-
Cook the fettuccine according to the package directions.
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Drain and set aside.
For the alfredo sauce:
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In a large saucepan over MEDIUM heat, combine the cream and garlic and bring them to a simmer.
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Add the cream cheese, Parmesan, salt and pepper.
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Whisk well until the cheese is melted and fully incorporated.
To serve:
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Toss the cooked pasta with the alfredo sauce and shredded lamb.
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Divide the portions between plates or bowls and top with the chopped basil.
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Serve immediately.
