Loin of Lamb Marinated in Merlot, Garlic & Parsley

Name: Loin of Lamb Marinated in Merlot, Garlic & Parsley with Piquillo Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Merlot, 1 tablespoon fresh thyme leaves, 2 tablespoons olive oil, 4 cloves garlic, coarsely chopped, and more.

Yes, Loin of Lamb Marinated in Merlot, Garlic & Parsley with Piquillo Pepper Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions