Prosciutto and Cheese Stuffed Lamb Tenderloin (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
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 |
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. 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.
4. While the lamb is roasting:
5. 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.
6. To serve:
7. 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.
8. *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
|
|