Prosciutto Stuffed Lamb Tenderloin Recipe

Prosciutto Stuffed Lamb Tenderloin Recipe Instructions

Ingredients

• 8 x 2.7 ounce lamb tenderloin strips
• 8 thin slices prosciutto
• ½ lb. Comte Cheese, sliced into long thin strips
• 8 whole fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 cup Harvey’s Bristol Cream Sherry
• 2 tablespoons unsalted butter, at room temperaturek
• Salt and freshly ground black pepper

Directions

1. Heat oven to 400 F.
2. Take a meat hammer and very lightly hammer each lamb strip until flat. 
3. Take one strip and layer with a slice of Comte, then a slice of prosciutto, a basil lea, then finally Comte again; starting from one end tightly roll the tenderloin; use a skewer to close. Continue until all skewers have been made. Repeat for each strip. Season with salt and pepper, then sprinkle with rosemary.
4. Heat the olive oil on a sautee pan, then sear the rolls on both sides until browned. About 2 minutes. Transfer to a roasting pan - reserve the pan! - and cook at 400 for 8 to 10 minutes. 
5. Deglaze the pan over medium-high heat with the sherry. Scrapping the bits from the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Remove from heat and whisk in the butter. 
6. Plate the tenderloin rolls and drizzle with sherry sauce.