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

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 35 min
  • Cook: 15 min
  • Yield: 6 servings
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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

Piquillo Pepper Pesto:

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


  1. 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. 
  2. 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:

  1. 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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