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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

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

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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