A wonderful easy stuffed lamb for an elegant and delicious dinner. The addition of onions and fennel roasted with the tenderloin makes for a tasty dinner. Express Your Love Through Food!
I was inspired to make lamb for New Years Day from my childhood memories of my mothers delicious Sunday roast leg of lamb. We would come home from church and have a delicious roast for lunch. I couldn't find a whole leg at the market and it really would have been too big for just a few people. The market did have tenderloin of lamb so the choice was easy. I butterflied the three tenderloins and stuffed them. Delicious. So this inspired recipe was created.
INGREDIENTS
Three tenderloin of lamb butterflied.
4 slices of Prosciutto
Romano cheese sliced
Fresh baby spinach leaves
Salt and Pepper
Olive oil
Two large white onions
One large bulb of fennel
4 garlic cloves sliced (not too thin)
4 sprigs fresh thyme
4 sprigs fresh rosemary
1/4 cup chicken or beef stock
Kitchen twine (6 pieces)
INSTRUCTIONS
Preheat oven to 300 degrees.
Butterfly the three tenderloins and overlap then on top of 6 pieces of kitchen twine. Salt and pepper the lamb, add the slices of prosciutto, place thin slices of romano cheese and then fresh spinach. Roll up tightly and tie with six pieces of kitchen twine and set aside.
Heat olive oil in an oven proof pan and brown the lamb on all sides. Remove from pan and set aside. On medium heat add onions, fennel and garlic to the pan and sauté for a few minutes until tender.
Return lamb to pan on top of onions, fennel and garlic. Place thyme and rosemary on top and put in a preheated oven for 20-30 minutes.
When the internal temperature reaches 145 degrees F the lamb is done. You can take the lamb out when it reaches a temperature of 140 degrees, the lamb will continue to cook as it rests. Loosely cover with tin foil and let lamb rest for 5 minutes, remove string and slice and serve over onions and fennel on warm plates.
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