Candice's Lamb Cannelloni with Mint Pesto

Candice's Lamb Cannelloni with Mint Pesto

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"This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling."

Ingredients

45 m {{adjustedServings}} servings 490 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  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

3
  1. 3 Ratings

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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...

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.

I loved the flavour of the lamb with the mint pesto. Tasty!