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11Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 920 grams lamb tenderloins (boneless)
- ground black pepper
- salt
- 4 slices prosciutto (or ham)
- 4 slices pecorino romano (about 1-cm each)
- 8 whole fresh basil leaves
- 3 Tbsp. olive oil
- 120 mL marsala wine (or dry sherry)
- 120 mL chicken stock
- 2 Tbsp. unsalted butter (at room temperature)
- 2 Tbsp. fresh basil leaves (chopped)
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