Cannelloni with Stuffed with Lamb

    45 minutes

    Lamb is combined with goat cheese and spices to make the cannelloni filling which is topped with the mint pesto. If you use instant lasagne theres no need to cook the sheets.

    5 people made this

    Serves: 6 

    • 250g lasagne sheets
    • 2 teaspoons vegetable oil
    • 300g lamb mince
    • 1 teaspoon dried sage
    • 1 teaspoon thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 160g crumbled goat cheese
    • 1 bunch fresh mint
    • 1/4 cup pine nuts
    • 6 tablespoons olive oil

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a rolling boil. Cook the lasagne sheets accorsding to packet directions. Drain well in a colander, cut each sheet in half lengthways.
    2. Heat the vegetable oil in a frypan over medium heat then cook the mince 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.
    3. Spoon about 1 tablespoon of the lamb mixture into the centre of each of the lasagne sheets and roll into a cylinder; arrange on a plate.
    4. 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 in English (3)


    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!  -  23 Jun 2009  (Review from Allrecipes USA and Canada)


    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.  -  02 Jun 2011  (Review from Allrecipes USA and Canada)


    I loved the flavour of the lamb with the mint pesto. Tasty!  -  09 Nov 2012  (Review from Allrecipes USA and Canada)