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#1
August-14th,2008, 05:45 PM
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Rocky Mountain Chefs: Chef Chris Wyant's Lamb
Chef Chris Wyant Steamboat Ski Resorts Restaurants 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 ¾ 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 ¼ cupFresh Rosemary ¼ 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: Onion½ cup Arborio Rice 1 cup Chicken Stock 3-4 cups Haystack Mountain Goat Cheese (or similar high quality goat cheese)¾ cup White Wine 1 cup Butter 1 T Olive oil blend 1 oz Salt & Pepper to taste Bring Stock to a simmerSweat onions in the oil blend in separate panAdd rice and cook 1 minuteAdd white wine and cook till almost dryAdd 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 ¼ cup Chopped Garlic1/8 cup Madeira 2 cups Lamb/Veal demi glace2 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 ½. Add demi glace. Reduce by ½. Strain and season with Salt & Pepper and Madeira. 
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#2
August-18th,2008, 11:02 AM
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Click here to watch: Rocky Mountain Chefs: Chris Wyant - Steamboat Ski Resorts
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