Sunday Night: Lamb and Cannelloni

This meal was the result of two influences:

1. An inexplicable, but irresistable desire on my part for cannelloni
2. Nice pieces of lamb loin being on sale at the Coop

I chose the basic cannelloni from FStoS: filled with potatoes and arugula because I really enjoyed that last time we had it.

For the lamb I opted for the very simple approach of seasoning it liberally with salt and pepper and then searing it in a cast-iron pan slicked with peanut oil for a couple of minutes per side.

As a side I tossed some zucchini planks in a pan with olive oil, covered it, and cooked it a medium heat until the zucchini was very soft.

This was some serious happy-making food. I can't wait for the leftovers tonight.