candice's lamb cannelloni with mint pesto

Ingredients

• Servings: 12
• 1 (8 ounce) package lasagna noodles
• 2 teaspoons vegetable oil
• 10 ounces ground lamb
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5.5 ounce) package crumbled goat cheese
• 1 bunch fresh mint
• 1/4 cup pine nuts
• 6 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.