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

• 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

1. Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish.
2. Add the lamb and turn to coat.
3. Cover and refrigerate for 30 minutes to marinate.
4. Remove the lamb from the marinade 20 minutes before cooking.
5. Heat a grill pan or saute pan over high heat.
6. 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).
7. Place on a cutting board and let rest for 5 minutes before slicing.
8. Serve slices with a dollop of pesto on the side.
9. Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped.
10. With the motor running, slowly add the oil and process until emulsified.
11. Add the cheese, salt and pepper and pulse a few times to combine.

merlot, thyme, olive oil, garlic, ground black pepper, flatleaf, lamb loin, kosher salt, thyme, pepper, piquillo peppers, pine nuts, garlic, extravirgin olive oil, freshly grated parmigianoreggiano, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/loin-of-lamb-marinated-in-merlot-garlic-parsley-with-piquillo-pepper-pesto-recipe.html (may not work)