Number of Servings: 8
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
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 buttermilk blue cheese
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.
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 Buttermilk Blue cheese over the top just before serving.
Recipe by Chef James Campbell Caruso, El Farol, Santa Fe, NM