• 1 rack of lamb
• 4 thin slices prosciutto ham
• fontina cheese
• butter
• 1/2 cup Marsala wine
• 1 cup chicken consomme
• 1 tbsp brandy
• salt and white pepper

1. Have your butcher prepare the lamb by removing the bones and fat, leaving only the eye of the rack, trimmed of all fat. Then butterfly the rack of lamb by slicing the eye down the center lengthwise, without cutting all the way through the meat.
2. Lay the slices of prosciutto in the center of the lamb; then add thin strips of cheese. Close the lamb around the prosciutto and cheese and tie securely with string, overlapping the meat slightly so that the cheese does not melt out.
3. Season stuffed lamb with salt and white pepper.
4. In a skillet, melt just enough butter to cover the pan and cook the lamb over low fire, turning constantly, for about 15 minutes until brown and desired degree of rareness.
5. Remove lamb from pan to a hot platter.
6. Add Marsala wine to skillet and simmer until reduced to one-third over medium heat. Add consomme and simmer until sauce is thick. Add brandy and serve sauce over the lamb.

Yields: two servings of Lamb De Medici.