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

Servings: 8


For Lamb:
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

For 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:

For lamb: 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: 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 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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