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Sage and Canela Rubbed Lamb Chops

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Sage and Canela Rubbed Lamb Chops

Rating: 51

Prep Time: 2 hours, 10 minutes

Cook Time: 5 minutes

Total Time: 2 hours, 15 minutes

Sage and Canela Rubbed Lamb Chops


  • 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 blue cheese


  1. In small bowl, make a paste of the sage, garlic, canela, salt and olive oil. Rub onto lamb. Marinate lamb for 1 to 2 hours.
  2. Combine the wine and stock in large saucepan.
  3. Bring to a boil over medium heat.
  4. Simmer until reduced to about 1-1/2 cups, about 30 to 40 minutes.
  5. Turn heat to low and stir in butter. Set aside to keep warm.
  6. Heat charcoal or gas grill to medium-high. Grill the lamb chops 4 minutes per side.
  7. Cut peaches in half and remove pits. Grill 1 minute on each side.
  8. Arrange lamb and peaches on a platter.
  9. Drizzle with wine sauce.
  10. Crumble blue cheese over the top just before serving.

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Written by: Laura Raymond

Editor, Destination Cuisine

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Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

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