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Prosciutto and Cheese Stuffed Lamb Tenderloin Recipe

Prosciutto and Cheese Stuffed Lamb Tenderloin

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Average Rating:

Total Reviews: 21

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  • on December 04, 2011

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    When we watched this show, I turned to my husband and said " I want to make that dinner". . . . I made the ENTIRE dinner. . . And what a HUGE success !!
    I had never really eaten lamb, and this was so wonderful !! I amde it first for my husband and I , and I have made it for a dinner party of 8. . . . Each time it comes out exactly as it is supposed to !!If you want a recipe that is sure to impress, this is the recipe to go with. A little pricey, but it has a huge WOW factor !!

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  • on November 22, 2010

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    I have tried this dish with both lamb and steak, and I have found that when using lamb the flavors are a little more complex and full ! I love this dish because its quick and easy, yet delicious and elegant!! Keep this recipe handy for small holiday parties and and special dinner occasions!!
    -CHEERS-

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  • on September 24, 2010

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    I used Filet Mignon instead of the Lamb and it was melt in your mouth good...I would recommend for any husband that is wanting to make a romantic meal for their wife!

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  • on June 03, 2010

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    The recipe is wonderful ---tender and tasty, and basil is one of my favorite flavors and a beautiful foil to the saltiness of the prosciutto. Armour brand packages the larger tenderloins that are perfect for this dish, and I found them at Costco. But when I go to my local "boutique" butcher, I just tell him how I'm going to stuff them and he always picks out the right size. Other than Costco, I've found I really need to go to a butcher shop, not the meat section of the supermarket, for lamb tenderloins. An aside: Pecorino may not be everyone's choice for the cheese, but a softer cheese will not hold up in the oven--it will just disappear in the heat. I may even try mizithra next time.

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  • on March 22, 2010

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    What a great dish!
    I cant believe all the reviews and had to jump in on all this criticism. Coming from an Italian family, sure everyone pronounces differently with or without dilect etc!. I think Giada puts the words out there the way she does for HER VIEWERS that may not 'get it' otherwise. If you listen to her...she almost sounds like she is trying to put the word out there the way she does, sure sometmes can sound stupid but HER MEALS ARE FABULOUS PEOPLE!!!!!

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  • on March 01, 2010

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    I used stake instead of lamb since i'm not a fan of lamb. It turned out great. I could imagine chicken would be good also.

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  • on February 13, 2010

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    Outstanding recipes. Easy to fix and very tasty. As for everyones commit on pronunciation, my wife and I lived in Italy for five years and pronunciation changes from region to region, even from block to block.

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  • on February 10, 2010

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    Pronunciation is really what everyone here wants to discuss? Giada teaches recipes, not Italian language lessons. I imagine different regions in Italy have different dialects, just like any other country. I bet a bunch of you guys probably pronounce "guacamole" as GWacamolee".
    Back on subject, the dish is excellent.

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  • on February 09, 2010

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    Today while watching the show, I couldn't help but notice the wrong pronunciation of several words! Lot's of people might not catch it that she continually pronouced itallian words WRONG! Sardinia is pronounced SAR-De-NIA. As for the the other words, I think your other watchers got it right. Recipe was right on, great!

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  • on February 09, 2010

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    I saw Giada make this on the Food Network today and can't wait to try it. Her recipes never disappoint. As for the pronunciation. My grandparents were what you might call Italian hillbillies and said "pruh-ZHUTE." In proper, standard Italian, you say "pruh-ZHUT-toe", accentuating the double-T, as another reviewer correctly pointed out.

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