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Baked Lamb & Rosemary Cannelloni Recipe

Ingredients

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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The Cook

elgourmand2 APia, Samoa

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