Lamb Cannelloni With Walnut Parmesan Sauce Recipe
Servings: 4
Ingredients
- 12 x Dry cannelloni shells FILLING
- 1 Tbsp. Extra virgin olive oil
- 1/2 med onion, diced
- 1 tsp Minced garlic
- 1 Tbsp. Fresh minced rosemary or possibly
- 1 tsp Dry
- 1/2 lb Lamb, cubed
- 2 Tbsp. Minced parsley or possibly
- 1 1/2 tsp Dry Salt and pepper to taste
- 1 x Egg
- 1/4 c. Bread crumbs (preferably seasoned) SAUCE
- 2 Tbsp. Butter
- 1 c. Heavy cream
- 2 tsp Minced parsley
- 2 Tbsp. Parmesan cheese
- 2 tsp Finely minced walnuts (preferably toasted)
Directions
- Cook cannelloni in boiling water till al dente. Drain and rinse with cool water and set aside. FILLING: Heat oil in skillet. Add in onion, garlic, rosemary and lamb. Cook till lamb is medium done. Add in parsley, salt and pepper and let cook slightly. Add in 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 min, just till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 274 | 77% |
| Total Fat 30.96g | 39% |
| Saturated Fat 15.46g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 1055mg | 44% |
| Potassium 203mg | 6% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.13g | 1% |
| Protein 11.85g | 19% |
