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Prosciutto and Comte Stuffed Lamb Tenderloin Rolls Recipe
  |   March 26, 2018   |  
A great alternative to the whole roasted lamb leg or a long-cooking rack, these lamb tenderloin rolls are made in less than an hour and combine the mild flavor of lamb with the richness of great French Comte cheese and the salty-sweet flavor of Italian prosciutto.

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Yield: Serves 4

Prosciutto and Comte Stuffed Lamb Tenderloin Rolls Recipe


  1. Preheat your oven to 400°F
  2. With a meat hammer, lightly hammer each lamb tenderloin strip until flat.
  3. Take each tenderloin strip and layer with Comte cheese slices, a slice of prosciutto, a leaf of basil, and Comte cheese slices again. Then starting from one end tightly roll the tenderloin and then skewer to keep it closed. Continue until all skewers have been made.
  4. Generously salt and pepper the tenderloins, and then sprinkle with the dried rosemary.
  5. Bring a sauté pan to medium high heat and add the olive oil. Once hot, sear the tenderloin skewers on both sides until they get a nice caramelized brown sear. Typically about 2 minutes per side. Move the tenderloins into a roasting pan and cook in the 400 F oven for 8 to 10 minutes.
  6. With the same sauté pan that you cooked the tenderloins, keep on a medium high heat and add the Harvey’s Bristol Cream Sherry and cook for 1 minute, scrapping the seared bits clinging to the pan with a wooden spoon. Add the chicken stock and cook until sauce has reduced by half, approximately 2-3 minutes. Remove from the heat and whisk in the butter until melted.
  7. Remove the tenderloins from the oven and plate. Drizzle the sherry sauce on top and serve with a salad such as Tabouleh.

This recipe is found in:
Recipes by Ingredient: Lamb Recipes
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Easter Recipes, Thanksgiving Recipes, Holiday Recipes, Valentine's Day Recipes, Super Bowl Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes, Winter Recipes

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