Prosciutto and Cheese Stuffed Lamb Tenderloin
- Difficulty: Intermediate
- Servings: 4 to 6
- Nutritional Information Per Serving (1 of 6 servings): Calories 277, Total Fat 18 g, Saturated Fat 7 g, Carbohydrates 2 g, Dietary Fiber 0 g, Sugar 0 g, Protein 23 g, Cholesterol 80 mg, Sodium 509 mg
- Total Time: 25 minutes
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Ingredients
- 4 boneless lamb tenderloins (8 ounces each), see Cook's Note
- Salt and freshly ground black pepper, to taste
- 4 thin slices of prosciutto or ham
- 4 thin slices (approximately 1/2 ounce each) of Pecorino Romano cheese
- 8 fresh whole basil leaves
- 3 tablespoons olive oil
- 1/2 cup dry Marsala wine or dry sherry
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons freshly chopped basil leaves
Special equipment: kitchen twine
Instructions
- Preheat your oven to 400F.
- With a paring knife, carefully cut a pocket about 3 inches wide and 2 inches deep along the side of each tenderloin. Season the inside of the pocket with salt and pepper. Insert 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Secure with kitchen twine by tying one piece at each end and one piece in the center of the tenderloin to hold the filling firmly. Season the outside of the stuffed tenderloins with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the tenderloins and sear them until golden brown, around 3 minutes per side. Move the tenderloins to an oiled baking tray and roast in the oven for 8 to 10 minutes, or until a meat thermometer inserted into the thickest part reads 150F for medium-rare doneness.
- Place the skillet back on high heat, pour in the Marsala wine, and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Add the chicken broth and simmer until the liquid is reduced by half, roughly 4 minutes. Remove from heat and whisk in the butter until incorporated.
- To plate, remove the kitchen twine, slice the tenderloins, and arrange on plates. Ladle the sauce over the meat, then sprinkle with the chopped basil leaves for garnish.
Cook's Note: You can also use this preparation method with beef rib Spencer steaks or filet mignon.
Tip: While the lamb roasts, you can finish the sauce and prepare the serving plates.
