Lamb, Mint and Goat Cheese Cannelloni

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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.)
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  2. Stir in cold milk – enough to eventually cover the pasta.
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  3. Stir through the goats cheese and season to taste – salt is important to bring out the cheese flavour here.
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Cannelloni Stuffing

  1. Preheat your oven to 180C.
  2. Heat some oil in a large pan, add the onions and fry until golden.
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  3. Add the peas and lamb mince, stirring and mashing the mince until it’s all thoroughly incorporated.
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  4. Add the mint sauce a few teaspoons at a time until it is to your liking.  Season the mixture.
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  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.
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  6. When all the tubes are stuffed, lay them down in a casserole dish and cover with the goats cheese sauce.
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  7. Bake in the oven, occasionally turning the tubes until they are soft enough.
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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.

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

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