Baked Lamb & Rosemary Cannelloni
From elgourmand2 8 years agoIngredients
- Filling shopping list
- • 1 lb. (600g) lean lamb mince. shopping list
- • 1 small onion, finely chopped. shopping list
- • 2 cloves garlic, crushed. shopping list
- • Two 14 oz. (400g) cans Italian chopped tomatoes. shopping list
- • 1 cup chicken stock or ½ cup wine and ½ cup water. shopping list
- • ¼ tsp. cayenne pepper. shopping list
- • 1 tsp. raw sugar. shopping list
- • 2 Tbs. fresh rosemary, finely chopped. shopping list
- • 1 cup zucchini, finely chopped. shopping list
- • 1 cup spinach, chopped. shopping list
- • ½ cup fresh mint leaves, roughly chopped (plus extra for garnish). shopping list
- • 7 oz. (200g) crème fraîche. shopping list
- Cannelloni shopping list
- • 3-4 fresh lasagna sheets. Not the noodles, the sheets. shopping list
- • 1 cup cheese, grated – mozzarella, Cheddar, Parmesan or a mixture. shopping list
How to make it
- Preheat the oven to 350 F (175 C).
- Filling
- 1. Heat a dash of oil in a large saucepan over a very high heat. Add the lamb in two batches to brown, breaking up any lumps with a wooden spoon. Drain and set aside.
- 2. Reduce the heat to medium and add another dash of oil to the pan. Add the onion and garlic and cook for about 5 minutes until the onion is soft.
- 3. Add the lamb back to the pan along with one can of tomatoes, stock, cayenne pepper, sugar, rosemary, zucchini and spinach. Simmer for about 10 minutes until reduced to a thick sauce. Stir through the mint and season to taste.
- Cannelloni
- 1. Cover the base of the baking dish with the second can of tomatoes. Bring a pot of water to the boil. Remove from heat then soak the unfolded pasta sheets for a few minutes to soften.
- 2. Gently remove with a wooden spoon and cool slightly, then cut into rectangles.
- 3. Spoon a line of the mince near the short edge of a rectangle and roll it up.
- 4. Place the roll seam side-down in the baking dish with the tomatoes. Repeat until the dish is full.
- 5. Spread the crème fraîche over the cannelloni tubes to cover them, sprinkle with the cheese, season with salt and pepper and bake in the oven for 30 minutes.
- Just before serving, sprinkle with extra mint leaves. Serve with a crisp seasonal salad dressed with vinaigrette.
- Don’t let rolling the cannelloni throw you. Soften the pasta, cut it to the right size, put in some filling and roll it up.
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