Prosciutto and Cheese Stuffed Lamb Tenderloin
- 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
Preheat the oven to 400 degrees F.
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.
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.
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.