Delicious Lamb Fettuccine with caramelized leeks and a rich bone broth parmesan sauce. This recipe incorporates ground lamb mixed with organ meats for extra nutrition, coupled with fettuccine noodles and topped with grated parmesan.
1: Chop off the top dark green portion of the leek stalk, keeping just the bulb, then slice it into rings.
2: Rinse the leek rings thoroughly in a colander.
3: Bring a pot of salted water to boil and add the fettuccine noodles, cooking them al dente according to the package directions, saving some pasta water when draining.
4: In a skillet on medium-high heat, drizzle avocado oil and add in the lamb, cooking to medium-rare, then remove from the skillet, leaving some fat in the skillet.
5: Add more avocado oil if needed, then add the leeks and garlic with a pinch of salt and pepper, sautéing until browned.
6: Pour in the bone broth and reduce the temperature, stirring until it's reduced by half and scraping up brown bits from the skillet.
7: Stir in the grated parmesan cheese until melted.
8: Add the cooked lamb and fettuccine to the skillet, along with some reserved pasta water, tossing to coat.
9: Plate the dish and add extra parmesan and black pepper on top.
