Lamb cannelloni with mint pesto

    45 min

    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.

    4 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Blend the mint, pine nuts and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.

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    Reviews in English (3)


    Yum! I made this for a dinner party and everybody was just raving. The cannelloni is incredibly rich, but coupled with the mint pesto, it is just perfect. Will definitely file this one away for another special occassion!  -  23 Jun 2009  (Review from Allrecipes US | Canada)


    I made this because it sounded unusual but good. However, I was disappointed. The filling would not stay in the rolls (no binder) and the mint pesto seemed to overpower everything.  -  02 Jun 2011  (Review from Allrecipes US | Canada)


    I loved the flavour of the lamb with the mint pesto. Tasty!  -  09 Nov 2012  (Review from Allrecipes US | Canada)