Current Monthly Recipe

Prosciutto and Cheese Stuffed Lamb Tenderloin

Preheat the oven to 400º F

Using a pairing knife, cut a 3" wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of proscuitto, 1 slice of cheese, and 2 basil leaves into one 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.

In a large skilled, 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 150º F on an instant-read thermometer for medium rare.

While the Lamb is Roasting:

Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scsraping 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.

To Serve: 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.

Cook's Note: This recipe will also work with beef rib, Spencer steaks or filet mignon.

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