Candice's Lamb Cannelloni with Mint Pesto

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 490 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons vegetable oil
• ¼ cup pine nuts
• 6 tablespoons olive oil
• 1 teaspoon dried sage
• 1 (8 ounce) package lasagna noodles
• ¼ teaspoon pepper
• 1 teaspoon thyme
• 10 ounces ground lamb
• 1 (5.5 ounce) package crumbled goat cheese
• 1 bunch fresh mint

Recipe Instructions

Step 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.

Step 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.

Step 3

Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.