Grilled Lamb Chops with Wine-Mint Marinade

Marinade:
2 med. garlic cloves
1 med. shallot
1 Tbsp finely chopped mint
1 Tbsp chopped rosemary
3 Tbsp dry red wine
1 tsp Dijon mustard
1 tsp mint jelly (or honey)
1/4 cup olive oil
Freshly-ground black pepper
8 lamb chops, or rack of lamb

Finely chop garlic, shallot, mint and rosemary in food processor. Add mustard, red wine, olive oil and pepper, until blended. Rub on meat. Store in plastic Ziploc baggie.

Prepare barbecue and grill according to your likeness. Serve immediately.

Garnish with grilled peaches with gorgonzola crumbled on top.

Pair with Ferrari-Carano Cabernet Sauvignon.