Candice's Lamb Cannelloni with Mint Pesto recipe

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Ingredients

1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
¼ cup pine nuts
6 tablespoons olive oil

Nutrition Info

489.8 calories
carbohydrate: 29.5 g
cholesterol: 52.1 mg
fat: 33 g
fiber: 1.7 g
protein: 20.3 g
saturatedFat: 10.8 g
servingSize: -
sodium: 357 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.

  2. Heat the vegetable oil in a skillet over medium heat, cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat, stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder, arrange on a plate.

  3. Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied, drizzle over the rolls to serve.

Recipe Yield

12 cannelloni

Recipe Note

This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.

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