Lamb cannelloni with mint pesto

Lamb cannelloni with mint pesto


3 people made this

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.


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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