Sage And Canela Rubbed Lamb Chops With Grilled Peaches, Wisconsin Buttermilk Blue Cheese And Tempranillo Reduction

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Wisconsin Cheese


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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

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