stuffed lamb tenderloin

Ingredients

• Servings: 5
• 1 tablespoon extra-virgin olive oil, or as needed
• 10 white mushrooms, minced
• 1 shallot, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley
• 2 cups fresh spinach
• 1 teaspoon dijon mustard
• 1 (2 pound) lamb tenderloin, butterflied and pounded flat
• 4 slices prosciutto
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. add parsley; cook and stir for 1 minute. mix in spinach; cook and stir until spinach is wilted, about 5 minutes. stir in mustard. remove from heat.
• place lamb tenderloin on a work surface; lay prosciutto atop tenderloin. spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. sear until all sides are golden brown, about 10 minutes. transfer seared tenderloin to a 9x13-inch casserole dish.
• bake in the preheated oven until lamb is no longer pink in the center, 25 to 30 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (71 degrees c).