Lamb Tenderloin Italiano

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin (whole)
• 10 fresh basil leaves
• 1/4 cup parmesan cheese (freshly grated)
• 3 tablespoons sun-dried tomato paste
• 1/4 cup pitted black olives (chopped)
• 2 garlic cloves (minced finely)
• 6 -8 slices prosciutto ham (thinly sliced)
• 1 tablespoon olive oil

Recipe

• 1 preheat the oven to 375 degrees.
• 2 spray a roasting pan with cooking spray lightly.
• 3 slice the lamb tenderloin lengthwise down the center taking care not to cut all the way through.
• 4 open out the lamb, and season all over with salt, and black pepper to taste.
• 5 lay the washed basil leaves, end to end, down through the middle of the cut in the lamb.
• 6 mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
• 7 spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
• 8 press the tenderloin back together.
• 9 lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
• 10 place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
• 11 place the tenderloin, seam side down in the roasting pan.
• 12 brush over all with olive oil.
• 13 bake at 375, for 30-40 minutes, until cooked through.
• 14 let stand for 10 minutes before slicing.