Cooking Blog

Cinnamon & Sage Rubbed Lamb Chops
Ingredients
2 Tbsp. fresh sage, chopped
6 garlic cloves, minced
1 Tbsp. ground cinnamon
2 tsp. kosher (course) salt
1/2 cup olive oil
4 lamb chops, thick cut
4 cups Cabernet Sauvignon wine
1 cup beef stock
2 Tbsp. unsalted butter
4 ripe peaches cut in half, pit removed
1/2 cup blue cheese

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

For sauce: Combine 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 grill or broiler. Grill or broil lamb chops 4 minutes per side. Cut peaches in half and grill or broil 1 minute on each side. Arrange lamb and peaches on a platter. Drizzle with wine sauce and crumble blue cheese over the top just before serving.

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This entry was posted on Tuesday, January 22nd, 2008 at 2:40 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.