Sage and Canela Rubbed Lamb Chops with Grilled Peaches, Blue Cheese and Tempranillo Reduction

Sage and Canela Rubbed Lamb Chops with Grilled Peaches, Blue Cheese and Tempranillo Reduction

servings
8

Ingredients














Cooking Instructions

For lamb:


1

In small bowl, make a paste of the sage, garlic, canela, salt and olive oil. Rub onto lamb. Marinate for 1 to 2 hours.


For reduction sauce:


1

Combine the wine and stock in large saucepan. Bring to a boil over medium heat. Simmer until reduced to about 1-1/2 cups, about 30 to 40 minutes. Turn heat to low and stir in butter. Set aside to keep warm.


2

Final reparation: Heat charcoal or gas grill to medium-high. Grill the lamb chops 4 minutes per side. Cut peaches in half and remove pits. Grill 1 minute on each side. Arrange lamb and peaches on a platter. Drizzle with wine sauce. Crumble blue cheese over the top just before serving.


*The Chef uses Wisconsin Buttermilk Blue® cheese.


Ingredients














Cooking Instructions

For lamb:


1

In small bowl, make a paste of the sage, garlic, canela, salt and olive oil. Rub onto lamb. Marinate for 1 to 2 hours.


For reduction sauce:


1

Combine the wine and stock in large saucepan. Bring to a boil over medium heat. Simmer until reduced to about 1-1/2 cups, about 30 to 40 minutes. Turn heat to low and stir in butter. Set aside to keep warm.


2

Final reparation: Heat charcoal or gas grill to medium-high. Grill the lamb chops 4 minutes per side. Cut peaches in half and remove pits. Grill 1 minute on each side. Arrange lamb and peaches on a platter. Drizzle with wine sauce. Crumble blue cheese over the top just before serving.


*The Chef uses Wisconsin Buttermilk Blue® cheese.


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