From: Chef James Campbell Caruso, La Boca, Santa Fe. Yield: 8 servings. Lamb: 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 chopsReduction Sauce: 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 ...
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