Prosciutto and Comte Stuffed Lamb Tenderloin Rolls Recipe Instructions

Ingredients

• 8 x 2.7 ounce lamb tenderloin strips
• 8 thin slices prosciutto
• ½ lb. Fontina 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 temperature
• Salt and freshly ground black pepper

Directions

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