417's Cooking Class with Chateau Grille

At this month’s 417 Magazine Cooking Class, Chef Doug Knopp of Chateau Grille creates a mouthwatering four-course meal. See him put his skills to work at the event, or TRY the recipes on these pages.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

(page 1 of 4)

Goat Cheese-Stuffed Lamb Chops
with Parmesan risotto

Serves 8
Paired with Decoy pinot noir

For the lamb chops:
8 New Zealand lamb chops
1 cup goat cheese
1 tablespoon basil, chopped
1 cup all-purpose flour
1 cup buttermilk
2 cups panko bread crumbs
¼ cup port wine syrup*

To prepare lamb chops:
Cut a small pocket in each lamb chop with a sharp paring knife. Whip goat cheese and basil together, pipe into pocket in lamb chop. Dredge chop in flour, buttermilk, then bread crumbs. Pan-sear both sides of chop until golden brown, then finish in 350°F oven for 12 to 15 minutes.

For the risotto:
2 cups risotto rice
2 medium shallots, chopped
¼ cup olive oil
4 cups chicken stock
½ cup Parmesan cheese,
shredded
2 tablespoons sweet butter
salt and pepper to taste

To prepare risotto:
Sautee rice and shallots in olive oil. Add ¼ of the chicken stock, and simmer until stock is absorbed by rice. Continue adding chicken stock ¼ at a time until rice is cooked. Fold in Parmesan cheese and butter, and season to taste with salt and pepper. (Note: The rice takes the longest to cook, so time your lamb chops to finish the same time as the rice.) Spoon the risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

To plate:
Spoon risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

*To make port wine syrup, reduce one large bottle of port wine to syrup consistency, let cool. You can reduce your port wine a day ahead.

Edit ModuleShow Tags

More Articles Like This

Brinner Is Served: Four Vespa Kitchen Recipes

Although Vespa Kitchen primarily focuses on breakfast and lunch offerings, the restaurant’s culinary pros adapted some of their signature items to create a gourmet evening meal for 417 Magazine's Cooking Class.

Cooking Class with Chef Patty Wingo

Join Chef Patty Wingo in the kitchen for a feast full of fall flavors, including autumn bisque, kale salad, braised short ribs and caramel apple napoleon. Can’t make it to class? Use these recipes to make your own four-course meal at home.

Cooking Class with Level 2 Steakhouse

Jump into the kitchen with Chef Jeff Luzius from Level 2 Steakhouse at this month’s cooking class, featuring four courses that elevate the regular weeknight dinner.
Edit Module
Edit Module
Like us on Facebook Follow us on Twitter Sign up for our newsletters Follow us on Instagram
Edit Module

Edit ModuleShow Tags

  1. Get Saucy & Sloshy at Lost Signal Brewing
    With a southwest take on side dishes and delicious locally brewed beers at the bar, Lost Signal...
  2. Hailey Penner’s Great-Grandma’s Apple Cake
    Hailey Penner's apple cheesecake is the grand champion of the apple baking competition at...
Edit Module
Edit Module