Lamb cannelloni


For the topping
To serve

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Fry the lamb mince in a frying pan over a medium heat, turning frequently, for 4-5 minutes, or until browned all over. Remove the lamb from the pan and set aside.

  3. Fry the onion and garlic in the frying pan used to brown the lamb for 4-5 minutes, or until softened.

  4. Stir in the cooked lamb and tomato purée and cook for a further 4-5 minutes. Stir in the spices and cook for a further 3-4 minutes, or until fragrant. Stir in the fresh herbs and chilli.

  5. Spoon some of lamb along the long edge of a sheet of pasta, roll the pasta up into a cylinder and place into a greased ovenproof dish. Repeat with the remaining lamb mince and pasta sheets.

  6. For the topping, mix the ricotta, Greek-style yoghurt and eggs together in a bowl until well combined. Spoon the mixture on top of the lamb rolls and season, to taste, with grated nutmeg.

  7. Bake in the oven for 15-20 minutes, or until the top in golden-brown.

  8. Serve with toasted pitta and hummus.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4-6

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