Prosciutto and Cheese Stuffed Lamb Tenderloin
- 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
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.While the lamb is roasting:
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.
More Recipes and Ideas:
Crawfish and Goat's Cheese Stuffed Leg of Lamb with Rosemary Jus, Prosciutto, Fig, and Goat Cheese Quesadillas, Stuffed Rack of Lamb for Two, Beef Wellington Recipes, Baked Ham Recipes, Teriyaki Recipes, Stuffed Pork Chops Recipes, Smoked Pork Recipes, Beef Stroganoff Recipes