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

prep time

minutes
cook time

minute
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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