Candice's Lamb Cannelloni with Mint Pesto

Name: Candice's Lamb Cannelloni with Mint Pesto
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 ( 227 gram ) package lasagna noodles; 2 teaspoons vegetable oil; 284 gram ground lamb; 1 teaspoon dried sage; 1 teaspoon thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 ( 156 gram ) package crumbled goat cheese; 1 bunch fresh mint; A cup with a capacity of 60 ml containing pine nuts; 6 tablespoons olive oil

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.

Ingrediënten

Bereiding

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.