Prosciutto And Cheese Stuffed Lamb Tenderloin
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
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
3
Season the cavity with salt and pepper
4
Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket
5
Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling
6
Season the stuffed tenderloins with salt and pepper
7
In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side
8
Transfer the tenderloins to an oiled baking pan
9
Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare
10
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
11
Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes
12
Remove the skillet from the heat and whisk in the butter until melted
13
To serve: Remove the kitchen twine, slice the tenderloins and arrange on serving plates
14
Spoon the sauce over the sliced tenderloin and garnish with the chopped basil
15
*Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon
16
While the lamb is roasting: