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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares lamb and goat cheese risotto.

Colorado Lamb T-Bones w/ Haystack Mountain Goat Cheese Risotto and Haricot Verts and Madeira Sauce

(Serves 4)

Lamb T-Bones:
8 each 3-4 oz. T-Bones
3 cups Haricot Verts
12 oz. Madeira Sauce
1 cup Tobacco Onions

Place 3/4 cup of risotto in the center of the plate. Stack 2 T-Bones on the risotto. Sprinkle 3 oz. Of haricot verts around lamb. Ladle 2oz. Of Madeira Sauce around the plate. Top with tobacco onions.

Lamb Marinade Roast Garlic:
1 cup Fresh Thyme
1/4 cupFresh Rosemary
1/4 cup olive oil blend
Salt &Pepper to taste

Combine all ingredients in a blender or food processor to make a paste. Smear paste on the lamb t-bones.

Goat Cheese Risotto:
Onion 1/2 cup
Arborio Rice 1 cup
Chicken Stock 3-4 cups
Haystack Mountain Goat Cheese (or similar high quality goat cheese)3/4 cup
White Wine 1 cup
Butter 1 T
Olive oil blend 1 oz
Salt & Pepper to taste

Bring Stock to a simmer
Sweat onions in the oil blend in separate pan
Add rice and cook 1 minute
Add white wine and cook till almost dry
Add stock in 3 batches! Stirring with a wooden spoon, finish with goat cheese and butter when rice is cooked (15-20 minutes). Season to taste with Salt & Pepper

Haricot Verts
12 oz.Haricot Verts (French green beans)
1/8 cup Butter
Salt & Pepper to taste

Cook Haricot Verts in simmering salted water till al-dente. Strain, toss with butter, and season with Salt & Pepper.

Cotton Onions/Red onion 1 each
Buttermilk 1 cup
Flour1 cup
Paprika 1/8 cup
Cayenne Pepperto taste
Salt to taste

Peel and slice onion very thinly (1/8 to 1/16 of an inch). Soak in buttermilk for 1 hour. Mix flour, paprika, and Cayenne pepper. Drain onion and dredge in flour mix. Fry till golden brown and season with salt.

Madeira Sauce
Chopped Shallot 1/4 cup
Chopped Garlic 1/8 cup
Madeira 2 cups
Lamb/Veal demi glaze 2 cups
Bay leaf 2 each
Pepper Corns 10 each
Fresh Thyme 3 sprigs
Olive oil blend 1 oz

Sweat shallot and garlic in oil blend. Add bay leaf, peppercorns, fresh thyme and Madeira. Reduce by 1/2. Add demi glace. Reduce by 1/2. Strain and season with Salt & Pepper and Madeira.