Lamb & Mozzarella Cannelloni

9:00 pm on 23 May 2005


  • 8 large thin slices of lamb
  • 500g mozzarella
  • 16 basil leaves
  • 4 sprigs of Basil leaves


In light of the fact that we are cooking this cannelloni dish a less expensive cow milk mozzarella will be adequate but if you are feeling like splashing out, the Italian buffalo mozzarella is available and very very good.


Pre heat oven 200°C

Cut the mozzarella equally into 16 pieces. Lay two pieces onto each slice of lamb with two basil leaves. Roll the mozzarella up in the lamb so as to have the shape of a cannelloni tube. Place two into individual oven proof dishes. Cover each roll with the tomato sauce (see separate recipe) and bake in preheated oven for 12 minutes. Garnish with a sprig of basil and serve.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - March




  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint