Jul 13 2026
Restaurants›Greystone Prime Steakhouse & Seafood›Prime Colorado Lamb Chops Recipe

Prime Colorado Lamb Chops Recipe

Inspired by Greystone Prime Steakhouse & Seafood
Time1h 15m
Serves4

pistachio crusted, local mint risotto, whole grain mustard, barolo wine reduction

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Ingredients

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Lamb Chops

Pistachio Crust

Mint Risotto

Barolo Wine Reduction

Garnish

Method

Preparation of Lamb Chops

  1. 1

    Season and Sear

    Season the Colorado lamb chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb chops on both sides until browned, about 3-4 minutes per side. Remove from heat and set aside.

  2. 2

    Prepare Pistachio Crust

    In a bowl, mix together crushed pistachios, breadcrumbs, Parmesan cheese, parsley, garlic, and olive oil. Press the mixture onto the seared lamb chops to form a crust.

Cooking the Lamb Chops

  1. 3

    Bake

    Place the crusted lamb chops on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until desired doneness.

Prepare Mint Risotto

  1. 4

    Sauté Onions

    In a pot, melt butter and sauté the chopped onions until translucent. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.

  2. 5

    Add Wine and Broth

    Pour in the white wine and let it absorb. Gradually add the broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently for about 18-20 minutes.

  3. 6

    Finish Risotto

    Once the risotto is creamy and the rice is al dente, stir in the chopped mint and Parmesan cheese. Season with salt and pepper to taste.

Prepare Barolo Wine Reduction

  1. 7

    Cook Reduction

    In a saucepan, combine Barolo wine, beef broth, and minced shallots. Bring to a boil and reduce to a simmer until the sauce thickens, about 15-20 minutes. Stir in butter before serving.

Plating

  1. 8

    Serve

    On a plate, serve a portion of mint risotto, top with the pistachio crusted lamb chop, and drizzle with Barolo wine reduction. Garnish with fresh mint leaves.

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