Prosciutto and Cheese Stuffed Lamb Tenderloin

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  1. 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.
  2. To serve:
  3. 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.
  4. *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
  5. While the lamb is roasting:.
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