Loin of Lamb Marinated in Merlot, Garlic & Parsley with Piquillo Pepper Pesto (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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.
3. Piquillo Pepper Pesto:
4. 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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