Prosciutto and Cheese Stuffed Lamb Tenderloin

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The prosciutto (and YES, you pronounce the tto - maybe not in NC, but in Italy you do! packets were a cinch to make and the lamb is the right cut and size if you ask for boneless lamb loins and give an approx size example w/ your hands at the counter. My lamb needed about another 5 min even for med-rare. The sauce was a disaster.....will try to reduce a lot more next time.

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You do pronounce the "tto" in prosciutto....double consonants are even accentuated.
Great dish-lamb and pork tenderloin worked well! Tip-Strongly suggest never using domestic prosciutto for anything-imported only.

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Would someone PLEASE tell the woman you don't pronounce the "tto" in prosciutto

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This recipe came out great. As the wife of a butcher, we determined that what Giada used on the show was boneless lamb loin, as lamb tenderloin is much too small. Most recipes that call for lamb tenderloin are actually referring to boneless lamb loin, which is much easier to find in stores. The lamb came out perfectly, it was tasty and we loved it.

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Lambs are very small animals so their tenderloin is tiny. I have no idea what I saw Giada use on the show but it wasn't lamb tenderloin.
I made this using pork tenderloin and it worked perfectly. Slice the piece almost all the way but not through and if you have to you might want to cut the slices of cheese and prosciutto to fit. This worked for me and it was delicious.

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I saw this recipe on Everyday Italian and it looked so good I had to try it. I'd never had lamb ternderloins before and there is only one store I know of that sells them.

The main problem I had with this recipe is that the tenderloins are TINY. They're not even 2 inches in diameter so I don't see how you could possibly make a cut two inches deep! I was able to barely add the ingredients to the inside of the tenderloins, but I could not wrap them properly like she did in the episode. It was almost like butterflied and open faced instead of wrapped. And I had to serve them as the full tenderloins and have people cut off portions for themselves (the store didn't have enough in stock to give one to each person.

The wine and chicken stock reduction with butter also did not come out very well so I tossed it. It wasn't really necessary and I feel like I wasted a good 1/2 cup of sherry.

I have no clue what tenderloins were used in the episode, but if lamb tenderloins come any larger, I'd like to know where to find them.

The one thing I learned when making this dish is that lamb tenderloin is INCREDIBLY soft. I could almost cut through it with a butter knife it was THAT soft. I was really surprised.

The combination of ingredients basically went well together. I'm not sure the Pecorino Romano was necessarily the best choice, but then again I could barely cut it thin enough to fit. Next time I make this recipe I'll either try with a different cut of lamb or with beef.

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I couldnt find lamb tenderloin so I used a filet Mignon tenderloin. I found this recipe very easy to make and was really delicious. I will for sure make this again for a dinner party!

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Exactly what cut of meat is used in this recipe? Lamb tenderloins are the filet mignon of lamb and are about 6-7 inches long and the diameter of a quarter.

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Wow. My boyfriend made this for us and not only was I impressed by the just overall sort of gourmet look of the dish but the flavor was outstanding! He used beef tenderloin instead of lamb however but everything was delicious the proscuitto added great flavor! The sauce was very good with it and the smell of the meal would make anyone salivate! lol. Thanks Giada for this wonderful recipe!

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A friend of mine actually discovered this recipe on the website here. We always tag team dinners and this is definitely one of our favorite. It is so easy to make and so full of flavor. The best thing is the variation of flavors between the cheese, meat and basil and yet neither one overpowers the other. As i said before this is very easy to make but it will not fail to impress people and trick them into thinking you are an accomplished cook.