Ingredients Jump to Instructions ↓

  1. Lamb:

  2. 2 tablespoons chopped fresh sage

  3. 6 cloves garlic, minced

  4. 1 tablespoon ground cinnamon, preferably canela

  5. 2 teaspoons kosher salt

  6. 1/2 cup olive oil

  7. 16 thick cut lamb chops

  8. Reduction Sauce:

  9. 4 cups Spanish Tempranillo wine or Cabernet Sauvingnon

  10. 1 cup beef or veal stock

  11. 2 tablespoons butter

  12. 4 ripe peaches

  13. 1 cup Wisconsin buttermilk blue

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Lamb:

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

  4. Reduction Sauce:

  5. 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.

  6. Final Preparation:

  7. 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 Buttermilk Blue cheese over the top just before serving.

  8. Recipe by Chef James Campbell Caruso, El Farol, Santa Fe, NM Recipe © 2007 Wisconsin Milk Marketing Board, Inc.


Send feedback