Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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

Servings: 8


2 tablespoons chopped fresh sage
6 cloves garlic, minced
1 tablespoon ground cinnamon, preferably canela
2 teaspoons kosher salt
1/2 cup olive oil
16 thick cut lamb chops

Reduction Sauce:
4 cups Spanish Tempranillo wine or Cabernet Sauvingnon
1 cup beef or veal stock
2 tablespoons butter

4 ripe peaches
1 cup Wisconsin blue cheese*

Cooking Directions:


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

Reduction Sauce:

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.

Final Preparation:

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 over the top just before serving.

*The Chef uses Wisconsin Buttermilk Blue® cheese.

Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.