Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Lamb Cannelloni with Walnut Parmesan Sauce

12 Dry cannelloni shells


Filling:
1 tb Olive oil
1/2 Medium onion, diced
1 ts Chopped garlic
1 tb Fresh chopped rosemary or 1 ts Dry
1/2 lb Lamb, cubed
2 tb Chopped parsley or 1 1/2 ts Dry
Salt and pepper to taste
1 Egg
1/4 c Bread crumbs (preferably seasoned)


Sauce:
2 tb Butter
1 c Heavy cream
2 ts Chopped parsley
2 tb Parmesan cheese
2 ts Finely chopped walnuts (preferably toasted)


Cook cannelloni in boiling water until al dente. Drain and rinse with cold water and set aside. FILLING: Heat oil in skillet. Add onion, garlic, rosemary and lamb. Cook until lamb is medium done. Add parsley, salt and pepper and let cook slightly. Add egg and puree in food processor. Place approximately 1 heaping Tbsp. into cannelloni shells. Place in baking dish. SAUCE: Bring ingredients to a boil and pour over cannelloni shells. Bake, covered, for about 15 minutes, just until hot.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.