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