Ingredients:

• 1 lb lamb shoulder or other lean cut, cubed and sliced into thin strips
• 1 lb fettuccine, cooked al dente
• 3 Cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup – Olive oil
• 1.5 tsp – fresh rosemary, finely chopped
• 1/4 tsp – ground Nutmeg
• 1/2 tsp – white pepper
• 1/3 cup – sweet butter, melted
• 1/2 cup – shelled natural Pistachio nuts, coarsely chopped
• 1 tsp – salt

Method:

1. Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 mins.
2. Add lamb and cook over medium-high heat until cooked through, about 5 mins.
3. Add rosemary, nutmeg, salt, and pepper and cook 2 mins, stirring.
4. Reduce heat and pour in butter.
5. Add drained fettuccine and toss well.
6. Before serving, top each portion with chopped pistachios.
7. Makes four servings.