Lamb Loin With Prosciutto, Fontina, And Sage

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 1/2 lbs top loin lamb roast, boneless
• 2/3 cup panko breadcrumbs (japanese bread crumbs)
• 1/3 cup fontina cheese, shredded, about 1 oz
• 1 tablespoon fresh sage, chopped
• salt and pepper
• 4 slices prosciutto, thin

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium bowl, combine panko, fontina, and sage. stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. use your fingers to force the slit into a long 1-inch-diameter hole. pack panko mixture into hole, working from both ends of roast. season roast on all sides with salt and pepper.
• 3 place roast, fat side up, on work surface. arrange prosciutto slices across top of roast. tie with kitchen twine at 1- to 1 1/2-inch intervals. place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees f.
• 4 remove roast from oven and let rest 10 minutes. remove twine. slice roast and arrange on serving platter. serve drizzled with any pan juices.