Lamb Tenderloin Wrapped In Prosciutto, With An Herbed Pan Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin, trimmed
• 8 -10 pieces prosciutto, thinly sliced
• black pepper, fresh cracked
• fresh thyme sprig
• 2 tablespoons vegetable oil
• 1 1/4 cups chicken broth
• 2 tablespoons flour
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, minced
• 1/4 cup lemon juice, scant
• 3 tablespoons chives, minced
• salt & pepper

Recipe

• 1 adjust your oven rack to the middle position and preheat your oven to 450. line a baking sheet with foil and set a wire rack on top of it.
• 2 rinse and pat dry the lamb tenderloin. season with fresh cracked black pepper and overlay with thyme. then wrap tenderloin in prosciutto.
• 3 heat 2 tblsp oil over medium heat in a skillet or braiser. brown each side of your tenderloin, approximately 5-7 minutes per side. transfer meat to wire rack set in foil lined baking sheet. bake until meat registers 145 degrees, approximately 15-18 minutes.
• 4 meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. bring to a simmer. then whisk in the flour until sauce begins to thicken. whisk in garlic, thyme, and lemon juice. cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). off heat, stir in the chives and a dash of salt & pepper.
• 5 allow tenderloin to stand for a few minutes before slicing. serve topped with pan sauce.