HGTV Dream Home 2009 Recipes: Loin of Lamb

Loin of Lamb Marinated in Merlot, Garlic & Parsley with Piquillo Pepper Pesto
Recipe courtesy Bobby Flay, 2008
Makes 6 servings

Ingredients:
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

Lamb

• 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

Directions:
1. Make 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. Set aside.
2. 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.
3. 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.

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