Prosciutto And Cheese Stuffed Lamb Tenderloin Recipes

TENDER STUFFED PORK TENDERLOIN

Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

CHEESE-STUFFED LAMB BURGERS

Cheese-Stuffed Lamb Burgers image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup white vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
1 cup plain yogurt, strained
1/2 cup grated cucumber
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 teaspoons lemon juice
Kosher salt
1 1/2 pounds ground lamb
1/4 cup grated onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons olive tapenade
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, grated
1/4 cup crumbled feta
1/4 cup shredded mozzarella
4 onion rolls, toasted
Butter lettuce, for garnish

Steps:

For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.

VEAL ROLLS WITH PROSCIUTTO AND CHEESE

Veal Rolls with Prosciutto and Cheese image

Number Of Ingredients 6

Ingredients

1 pound veal cutlets, pounded thin, cut into 8 pieces
salt and freshly ground black pepper
4 slices (thin) imported Italian prosciutto, cut in half crosswise
4 ounces fontina or mozzarella cheese, cut into 8 (2-inch) sticks
12 (about) large fresh sage leaves
2 tablespoons extra-virgin olive oil

Steps:

1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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