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My review
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."
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Ingredients
45 m servings 490Original recipe yields 6 servings (12 cannelloni)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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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6/23/2009
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...
6/2/2011
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.