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Title: Lamb Cannelloni With Walnut Parmesan Sauce
Yield: 4 Servings

Ingredients

     12    dry cannelloni shells
      1    filling
      1    *******
      1 tb olive oil
    1/2    medium onion, diced
      1 ts chopped garlic
      1 tb fresh chopped rosemary or
      1 ts dry
    1/2 lb lamb, cubed
      2 tb chopped parsley or
  1 1/2 ts dry
      1    salt and pepper to taste
      1    egg
    1/4 c  bread crumbs
      1    (preferably seasoned)
      1    sauce
      1    *****
      2 tb butter
      1 c  heavy cream
      2 ts chopped parsley
      2 tb parmesan cheese
      2 ts finely chopped walnuts
      1    (preferably toasted)

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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