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
- Make a roux in a pan (you know the drill, half butter and half flour cooked until it smells like pastry.)
- Stir in cold milk – enough to eventually cover the pasta.
- Stir through the goats cheese and season to taste – salt is important to bring out the cheese flavour here.
Cannelloni Stuffing
- Preheat your oven to 180C.
- Heat some oil in a large pan, add the onions and fry until golden.
- Add the peas and lamb mince, stirring and mashing the mince until it’s all thoroughly incorporated.
- Add the mint sauce a few teaspoons at a time until it is to your liking. Season the mixture.
- 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.
- When all the tubes are stuffed, lay them down in a casserole dish and cover with the goats cheese sauce.
- 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.
