Lamb Cannelloni With Walnut Parmesan Sauce

This elegant Italian-inspired dish features tender lamb cubes infused with rosemary and garlic, stuffed into al dente cannelloni shells. The filling is bound with egg and breadcrumbs for a satisfying texture that holds up well during baking. The standout element is the luxurious walnut Parmesan sauce—a velvety blend of butter, heavy cream, toasted walnuts, and sharp Parmesan cheese that coats every bite. This recipe strikes the perfect balance between rustic comfort and refined flavor, making it an excellent choice for dinner parties or special family gatherings.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 1125

Dietary: Vegan

Description

This elegant Italian-inspired dish features tender lamb cubes infused with rosemary and garlic, stuffed into al dente cannelloni shells. The filling is bound with egg and breadcrumbs for a satisfying texture that holds up well during baking. The standout element is the luxurious walnut Parmesan sauce—a velvety blend of butter, heavy cream, toasted walnuts, and sharp Parmesan cheese that coats every bite. This recipe strikes the perfect balance between rustic comfort and refined flavor, making it an excellent choice for dinner parties or special family gatherings.

Directions

1
Bring a large pot of salted water to a boil. Cook cannelloni shells according to package directions until al dente.
2
Drain the cooked shells and rinse immediately with cold water to stop the cooking process. Set aside.
3
Heat olive oil in a skillet over medium-high heat.
4
Add diced onion, garlic, rosemary, and cubed lamb to the skillet.
5
Cook the lamb until it reaches medium doneness, ensuring the onions are softened.
6
Stir in parsley, salt, and pepper. Allow to cook for another minute to meld flavors.
7
Transfer the lamb mixture to a food processor. Add the egg and bread crumbs.
8
Pulse the mixture until it forms a cohesive, spreadable filling, but do not over-process into a paste.
9
Spoon approximately 1 heaping tablespoon of the lamb filling into each cannelloni shell.
10
Arrange the filled cannelloni in a single layer in a greased baking dish.
11
In a small saucepan, melt butter over medium heat.
12
Stir in heavy cream, Parmesan cheese, and toasted walnuts.
13
Bring the sauce to a gentle boil, stirring constantly until smooth and slightly thickened.
14
Pour the walnut Parmesan sauce evenly over the stuffed cannelloni.
15
Cover the baking dish with foil and bake at 375°F (190°C) for about 15 minutes, or until heated through.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1125kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 1.8g9%
Sodium 1869mg78%
Total Carbohydrate 227.4g76%
Dietary Fiber 21g84%
Sugars 1.5g
Protein 35.4g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lamb-cannelloni-with-walnut-parmesan-sauce/