Recipe courtesy of Giada De Laurentiis
Prosciutto and Cheese Stuffed Lamb Tenderloin
25 min
15 min
4 to 6 servings
25 min
15 min
4 to 6 servings


  • 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.

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.

While the lamb is roasting:.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Stuffed Tenderloin

Recipe courtesy of Alton Brown

Prosciutto Lamb Burgers

Recipe courtesy of Giada De Laurentiis

Stuffed Roast Beef Tenderloin Sandwich

Recipe courtesy of Vince Camillo

Crawfish and Goat's Cheese Stuffed Leg of Lamb with Rosemary Jus

Recipe courtesy of Emeril Lagasse

Stuffed Leg of Lamb

Recipe courtesy of Mario Batali

Lamb Stuffed Cabbage Rolls

Recipe courtesy of Chuck Hughes|Chuck Hughes

Goat Cheese Quiche with Prosciutto

Recipe courtesy of Roger Mooking

Szechuan Beef Tenderloin Stuffed with Peking Duck

Lamb and Rice Stuffed Peppers

Recipe courtesy of Rachael Ray


So Much Pretty Food Here