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

Instructions

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. 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.