- 1 (8 ounce) package lasagna noodles
- 2 teaspoons vegetable oil
- 10 ounces ground lamb
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (5.5 ounce) package crumbled goat cheese
- 1 bunch fresh mint
- 1/4 cup pine nuts
- 6 tablespoons olive oil
- 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.
05/07/2018
recipepes.com
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