Candice s Lamb Cannelloni with Mint Pesto

1 (8 ounce) package lasagna noodles

2 teaspoons vegetable oil

10 ounces ground lamb

1 teaspoon dried sage

1 teaspoon thyme

½ teaspoon salt

¼ teaspoon pepper

1 (5.5 ounce) package crumbled goat cheese

1 bunch fresh mint

¼ cup pine nuts

6 tablespoons olive oil

Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.

Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.

Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.