Sage and Canela-Rubbed Lamb Chops With Grilled Peaches

From Our Table To Yours

Sage and Canela-Rubbed Lamb Chops With Grilled Peaches

Enjoying the cuisine of other countries is a popular reason to travel. Many foodies have found their love of food has taken them overseas, opening doors not only to international cuisine but international culture as well.

For those who can’t afford or find the time to travel abroad, it’s easy to bring the cuisines of other cultures into your own home. Doing so can still shed light on other cultures while also turning dinner time into something to look forward to. Those interested in learning about Spanish cuisine should consider the following recipe for ‘Sage and Canela-Rubbed Lamb Chops With Grilled Peaches’ from James Campbell Caruso’s ‘Espana: Exploring the Flavors of Spain’ (Gibbs Smith).

Sage and Canela-Rubbed Lamb Chops With Grilled Peaches Serves 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 4 cups Spanish Tempranillo wine or Cabernet Sauvignon 1 cup beef or veal stock 2 tablespoons butter 4 ripe peaches 1 cup crumbled Cabrales blue cheese In a small bowl, make a paste of the sage, garlic, cinnamon, salt, and olive oil. Rub onto lamb. Marinate in refrigerator for one to two hours.

Combine the wine and stock in a large saucepan. Bring to a boil over medium heat. Simmer about 30 to 40 minutes, until reduced to about 1-1/2 cups. Turn heat to low and stir in butter. Set aside and keep warm.

Heat a charcoal or gas grill to medium-high. Grill 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. Sprinkle blue cheese over the top just before serving.