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 caloriescarbohydrate: 29.5 gcholesterol: 52.1 mgfat: 33 gfiber: 1.7 gprotein: 20.3 gsaturatedFat: 10.8 gservingSize: -sodium: 357 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Candice's Lamb Cannelloni with Mint Pesto
Directions
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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.
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.
Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied, drizzle over the rolls to serve.