Lamb Chops with Swiss Chard Risotto Recipe


Greystone, the steakhouse serves Colorado lamb chops in this dish. The fresh lamb is seared, roasted and served with their delicious signature Cabernet reduction on top of creamy risotto flavored with Swiss chard.

Recipe Info

Restaurant: Greystone the Steakhouse | San Diego

Servings: 2
Prep Time: 1 hour(s)
Cuisine: International
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (85)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No


Risotto with Swiss Chard

In a small pan heat the olive oil over medium heat, add the Arborio and stir for tow minutes to cover with the oil. Add half a cup of vegetable broth, lower the heat to a gentle simmer and stir gently until all the broth has soaked into the grain. Repeat this step four times (until you use two cups of broth). Stir gently and continously until all the risotto is cooked.

While you cook the risotto, saute the onions in a half an ounce of butter until golden brown.

 Add the onions to the cooked risotto. Stir for one minute then add the remaining quarter ounce of broth stirring until the risotto is creamy. Add salt and pepper to taste, add two ounces of butter and top with two ounces of parmesan cheese.

Saute the chard in half an ounce of butter until tender, season with salt and pepper and reserve.


Lamb Chops

Preheat the oven to 400 degrees Farenheit.

Heat the olive oil over medium to hight heat in an oven proof skillet. Wash the chops and dry them completely with paper towels. Brown them in the hot oil for three minutes in each side. Discard the excess oil and transfer the pan to the oven. Roast for 5 minutes for rare, seven minutes for medium and twelve minutes for well done. Let the chops rest at least three minutes outside the oven before serving.



Cabernet Reduction Sauce

On a sauce pan simmer the wine until it is reduced to two ounces.

On a separate pan melt the butter, add the herbs and salt and pepper to taste. Add the reduced wine and mix well.


Cabernet Reduction Sauce Note:

For the plate presentation Chef Lo Verso suggests to spoon somo risotto on the center of a warm plate, top it with some of the swiss chard and place a lamb chop on top. Pour the Cabernet reduccion sauce through a strainer and sprinkle with crumbled gorgonzola cheese.


1 C. Arborio rice 2 each lamb chops, 8 oz. each 10 fl. oz. Cabernet wine 1 Tbsp. olive oil 1 Tbsp. olive oil 1/2 oz. butter 2 1/4 C. unsalted vegetable broth 2 each Sprigs of Thyme. Mince the leaves only. 1/2 each small onion, finelly chopped 2 each Sprigs of rosemary. Mince the leaves only. 3 oz. butter 2 oz. gorgonzola cheese 2 fl. oz. white wine 2 oz. parmesan cheese, grated 2 C. Swiss chard, steamed


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