Prosciutto-Wrapped Lamb Roast recipe

Serve this crispy, pork-infused roast with mashed potatoes, steamed asparagus, and a glass of red wine.


2 (10- to 12-ounce) lamb tenderloins, trimmed
1 cup frozen spinach, thawed
¼ cup prepared pesto
¼ cup sun-dried tomatoes, chopped
1/4 pound thinly sliced prosciutto


1) Preheat oven to 350°F. Lightly grease a baking sheet.

2) Squeeze spinach in paper towels to drain excess water. Combine drained spinach, pesto, and tomatoes in a food processor; puree until smooth,

3) Spread pesto mixture over lamb to coat. Wrap with prosciutto to cover entire lamb.

4) Place lamb on prepared sheets. Bake until internal temperature reaches 150°F, 25 to 35 minutes.

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Published: April 19, 2011
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Published by Starsol