LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
CANDICE'S LAMB CANNELLONI WITH MINT PESTO
This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.
Provided by Dice
Categories Wraps and Rolls Appetizers
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 29.5 g, Cholesterol 52.1 mg, Fat 33 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 357 mg, Sugar 2.1 g
CANDICE'S LAMB CANNELLONI WITH MINT PESTO
This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.
Provided by Dice
Categories Wraps and Rolls Appetizers
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 29.5 g, Cholesterol 52.1 mg, Fat 33 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 357 mg, Sugar 2.1 g
CANDICE'S LAMB CANNELLONI WITH MINT PESTO
This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.
Provided by Dice
Categories Wraps and Rolls Appetizers
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 29.5 g, Cholesterol 52.1 mg, Fat 33 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 357 mg, Sugar 2.1 g
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