Prosciutto and Cheese Stuffed Lamb Tenderloin
Prosciutto and Cheese Stuffed Lamb Tenderloin
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 23
- Cholesterol
- 80
- Sodium
- 509
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 23
- Cholesterol
- 80
- Sodium
- 509
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
4 (8-ounce) boneless lamb tenderloins, see Cook's Note*
Salt and freshly ground black pepper
4 thin slices prosciutto or ham
4 thin slices (about 1/2-ounce each) Pecorino Romano
8 whole fresh basil leaves
3 tablespoons olive oil
1/2 cup dry Marsala wine or dry sherry
1/2 cup low-sodium chicken stock
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh basil leaves
Special equipment: kitchen twine
Directions
- Preheat the oven to 400 degrees F.
- Using a paring knife, cut a 3-inch wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper.
- In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare.
- Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted.
- To serve:
- Remove the kitchen twine, slice the tenderloins and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.
- *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
- While the lamb is roasting:.
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