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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate