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Steaks And GameRecipesLamb RecipesProsciutto Stuffed Lamb Tenderloin Recipe
Prosciutto Stuffed Lamb Tenderloin Recipe

Prosciutto Stuffed Lamb Tenderloin Recipe

We take tender and flavorful lamb tenderloin and pair it with Italian Prosciutto and delicious Comte gruyere cheeses for a spectacular recipe that's ready under 1 hour.

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Cook Time:
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Yield: Serves 4

Prosciutto Stuffed Lamb Tenderloin Recipe Instructions


  • 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


  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. 

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