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Lamb cannelloni with walnut parmesan sauce

Yield: 4 Servings

Ingredients:

• 12 Dry cannelloni shells FILLING *******
• 1 tb Olive oil
• 1/2 Medium onion diced
• 1 ts Chopped garlic
• 1 tb Fresh chopped rosemary or
• 1 ts Dry
• 1/2 lb Lamb cubed
• 2 tb Chopped parsley or
• 1 1/2 ts Dry Salt and pepper to taste
• 1 Egg
• 1/4 c Bread crumbs (preferably seasoned) SAUCE *****
• 2 tb Butter
• 1 c Heavy cream
• 2 ts Chopped parsley
• 2 tb Parmesan cheese
• 2 ts Finely chopped walnuts

Instructions:

(preferably toasted) 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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