Lamb cannelloni with walnut parmesan sauce

4 Servings

Ingredients

Quantity Ingredient
12 Dry cannelloni shells
FILLING
*******
1 tablespoon Olive oil
½ Medium onion, diced
1 teaspoon Chopped garlic
1 tablespoon Fresh chopped rosemary or
1 teaspoon Dry
½ pounds Lamb, cubed
2 tablespoons Chopped parsley or
1½ teaspoon Dry
Salt and pepper to taste
1 Egg
¼ cup Bread crumbs
(preferably seasoned)
SAUCE
*****
2 tablespoons Butter
1 cup Heavy cream
2 teaspoons Chopped parsley
2 tablespoons Parmesan cheese
2 teaspoons Finely chopped walnuts
(preferably toasted)

Directions

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.

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