Introduction

Ahh, the holy trinity of the Lamb world – these flavours go together so wonderfully, so I thought why not just wrap them up in a little casing for easy delivery.

The dish is fairly dry as I make it, as the goats cheese sauce gets absorbed into the pasta and filling, but feel free to make much more sauce if that’s how you like it.

Ingredients

• Lamb Mince
• Mint Sauce
• Peas
• Chopped Onion
• Butter
• Flour
• Milk
• Goats Cheese
• Cannelloni

Method

Goats Cheese Sauce

1. Make a roux in a pan (you know the drill, half butter and half flour cooked until it smells like pastry.)
   
2. Stir in cold milk – enough to eventually cover the pasta.
   
3. Stir through the goats cheese and season to taste – salt is important to bring out the cheese flavour here.
   

Cannelloni Stuffing

1. Preheat your oven to 180C.
2. Heat some oil in a large pan, add the onions and fry until golden.
   
3. Add the peas and lamb mince, stirring and mashing the mince until it’s all thoroughly incorporated.
   
4. Add the mint sauce a few teaspoons at a time until it is to your liking.  Season the mixture.
   
5. Now, I will say here that there is no glamorous or easy way to stuff dried cannelloni tubes.  I typically just stand them on end and use a teaspoon to fill them, then lay them on their side carefully so nothing leaks out.
   
6. When all the tubes are stuffed, lay them down in a casserole dish and cover with the goats cheese sauce.
   
7. Bake in the oven, occasionally turning the tubes until they are soft enough.
   

Serving and Storage

I typically serve these on their own or with a side salad.  The flavours are all pretty strong here, so you don’t want anything else bolshy to contend with them.  Top with a bit more mint sauce or Goats Cheese.

These will keep in the fridge in a sealed container for a few days, but may be dry upon reheating.