Fully Prepared Braised Lamb Cannelloni Meal
Roasted eggplant, stuffed with braised lamb shank & ratatouille, in a roasted red pepper sauce, with toasted almonds
Each meal contains:
- 1 bag of 3 braised lamb cannelloni
- 1 bag romesco sauce
- 1 bag toasted almond garnish
Cooking Instructions:
Eggplant cannelloni - 20 minutes in a 400 degree oven.
Romesco sauce - 5m (simmering water or submerged in a bowl of hot tap water)
Almonds - shake over top as the garnish
