Recipe for Lamb Cannelloni with Walnut Parmesan Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
12 x Dry cannelloni shells
FILLING
1 tbl Olive oil
1/2 med onion, diced
1 tsp Chopped garlic
1 tbl Fresh chopped rosemary or
1 tsp Dry
1/2 lb Lamb, cubed
2 tbl Chopped parsley or
1/2 tsp Dry
Salt and pepper to taste
1 x Egg
1/4 cup Bread crumbs
(preferably seasoned)
SAUCE
2 tbl Butter
1 cup Heavy cream
2 tsp Chopped parsley
2 tbl Parmesan cheese
2 tsp Finely chopped walnuts
Instructions:
Instructions: 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.

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