From: Chef James Campbell Caruso, La Boca, Santa Fe.
Yield: 8 servings.
2 Tbsp. chopped fresh sage
6 cloves garlic, minced
1 Tbsp. ground cinnamon, preferably canela
2 tsp. 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 Tbsp. butter
4 ripe peaches
1 cup Wisconsin Buttermilk Blue Cheese
For lamb: In small bowl, make a paste of the sage, garlic, canela, salt and olive oil. Rub onto lamb. Marinate for 1-2 hours.
For reduction sauce: Combine wine and stock in large saucepan. Bring to a boil over medium heat. Simmer until reduced to about 11⁄2 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.
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