Candice's Lamb Cannelloni with Mint Pesto

Candice's Lamb Cannelloni with Mint Pesto

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Dice
Recipe by  Dice

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 cannelloni

Directions

  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)

Rate This Recipe
Puppy Love
23

Puppy Love

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!

gardener1
7

gardener1

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.

Darryl
1

Darryl

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 490 cal
  • 24%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 29.5 g
  • 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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