Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 58
- Saturated Fat
- 18
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 88
- Sodium
- 723
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 35 min
- Cook: 15 min
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
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
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.