About this recipe:This is a very rich dish. Often, I find it's best served as a first course rather than a main because of the meat and cheese filling.
250g lasagne sheets
2 teaspoons vegetable oil
200g minced lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
160g goat cheese, crumbled
1 bunch fresh mint
4 tablespoons pine nuts
6 tablespoons olive oil
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Method Prep:20min › Cook:25min › Ready in:45min
Bring a large pot of lightly-salted water to the 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-ways.
Heat the vegetable oil in a frying pan 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 centre of each of the lasagne 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.