Name: Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 1 cup Merlot; 1 tablespoon fresh thyme leaves; 2 tablespoons olive oil; 4 cloves garlic, coarsely chopped; 1/4 teaspoon coarsely ground black pepper; 1/4 cup chopped flat-leaf fresh parsley, plus sprigs for garnish; 1 1/2 pounds lamb loin, cleaned; Kosher salt; Sprigs of thyme, for garnish; Piquillo Pepper Pesto, recipe follows; 6 piquillo peppers; 1/4 cup pine nuts; 2 cloves garlic; 1/2 cup extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano; Salt and freshly ground black pepper

Directions

Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side.

Piquillo Pepper Pesto:

Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine.

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Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto

Piquillo Pepper Pesto:

Piquillo Pepper Pesto:

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