Recipe - Lamb Cannelloni With Walnut Parmesan Sauce

12 Dry cannelloni shells
FILLING
*******
1 tablespoon Olive oil
One half Medium onion, minced
1 teaspoon Chopped garlic
1 tablespoon Fresh chopped rosemary or
1 teaspoon Dry
One half pound Lamb, cubed
2 tablespoon Chopped parsley or
1 One half teaspoon Dry
Salt and pepper to taste
1 Egg
One fourth cup Bread crumbs
(preferably seasoned)
SAUCE
*****
2 tablespoon Butter
1 cup Heavy cream
2 teaspoon Chopped parsley
2 tablespoon Parmesan cheese
2 teaspoon Finely chopped walnuts
(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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini