Some top restaurants will offer lamb chops and risotto as a premium selection, asking top dollar for the high-end combination.

Retired attorney Nick Dreher often recreates this classic pairing, even adding two colorful vegetable side dishes, and he’s happy to share his secrets.

For 10 years, Dreher’s impressive herb-crusted lamb chop dish and presentation-perfect risotto have brought raves whenever he and his wife, Koren, have entertained friends in their Hawaii Kai home.

“Both just use a few ingredients and are easy to prepare, but seem fancier than they are,” Dreher says.

He proves that by making the lamb, risotto and sides of baby carrots and French green beans in just about an hour.

First he marinates the chops in a mix of garlic, herbs and olive oil for at least 30 minutes, although an overnight soak would provide a stronger herb flavor. Either way, his advice is to always use fresh herbs and garlic.

While the chops marinate he starts the risotto, first bringing a saucepan of low-salt chicken broth to a simmer. Then, in a Dutch oven on the stove, he sautes chopped onions in butter until translucent and tender. Minced garlic is added, then raw arborio rice, which is stirred to toast it. Then comes dry (not sweet) white wine and most of the hot chicken broth. He covers the pot and lets the rice simmer for 18 minutes, stirring twice.

He achieves a creamy, yet firm, risotto using this simple method — unlike traditional approaches that call for 20 minutes of constant stirring. When the rice is just about tender, he adds one more cup of hot chicken broth. Adding interest and flavor is more butter, Parmesan cheese, parsley, peas and freshly ground pepper.

While the risotto simmers, he heats oil in a large skillet and sears the marinated lamb chops. He uses two types of chops — traditional rib chops and loin lamb chops, which look like small T-bone steaks. This adds a distinctive element to his presentation, as each guest receives both cuts.

After searing, he puts the entire skillet in the oven for 10 minutes to achieve a perfect medium-rare result.

One of his personal techniques is to place young carrots or baby potatoes on top of the lamb chops as they go into the oven. The vegetables emerge perfectly cooked with the lamb, with just the right amount of firmness.

As the lamb chops and carrots rest on a serving platter, he takes advantage of the tasty marinade and lamb juices left in the skillet.

Blanched green beans are cooked in that liquid for just a few minutes. A splash of dry vermouth and a garnish of toasted sliced almonds completes the presentation.

HERB-CRUSTED LAMB CHOPS

By Nick Dreher

• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh rosemary leaves, chopped
• 8 large cloves garlic, peeled and minced
• 2 teaspoons kosher salt
• 4 tablespoons extra-virgin olive oil, divided
• 4 rib lamb chops
• 4 loin lamb chops
• Thyme or rosemary sprigs, for garnish

Mix chopped herbs, garlic, salt and 2 tablespoons of the olive oil in a large casserole dish. Add lamb and flip to coat both sides of each piece. Cover and marinate at room temperature for as little as 30 minutes at room temperature or as long as overnight, refrigerated. Dreher usually marinates for an hour (at room temperature), flipping the chops once after 30 minutes.

Heat oven to 400 degrees.

On the stove, heat the remaining 2 tablespoons oil in a large oven-proof skillet over medium-high. Add lamb and sear each chop 3 minutes per side. Transfer skillet to oven and let chops roast 10 minutes for medium-rare, or longer to desired doneness.

Remove lamb to serving platter, tent with foil and let rest 5 minutes. Serves 4 generously.

Approximate nutritional information, per serving: 660 calories, 54 g fat, 19 g saturated fat, 150 mg cholesterol, 1,100 mg sodium, 5 g carbohydrate, 2 g fiber, no sugar, 36 g protein.

EASY RISOTTO WITH PARMESAN AND PEAS

By Nick Dreher

• 6 cups low-sodium chicken broth, divided
• 4 tablespoons unsalted butter, divided
• 1 large onion, chopped
• 1 teaspoon minced garlic
• 2 cups raw arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 1 teaspoon lemon juice
• 3 tablespoons chopped flat-leaf parsley
• 1 cup frozen peas, defrosted
• 1 teaspoon freshly ground black pepper
• Salt, to taste
• Parmesan cheese shavings (for garnish)

Bring chicken broth to a boil in a large saucepan, then reduce to a simmer.

Melt 2 tablespoons butter in Dutch oven over medium heat. Add onions. Cook, stirring often, until onions are translucent, 5 to 7 minutes.

Add garlic; stir 30 seconds. Add rice; stir constantly for 3 minutes. Add wine and stir constantly for 3 more minutes.

Add 5 cups hot chicken broth and stir; reduce heat to low, cover and simmer 18 minutes, stirring twice during cooking.

Add remaining chicken broth and stir until risotto is creamy, 2 to 3 minutes. Stir in remaining butter, grated Parmesan, lemon juice, parsley and peas. Remove from heat, cover and let stand 5 minutes.

Add pepper and salt to taste. Garnish with shaved cheese. Serve immediately. Serves 6-8.

Approximate nutritional information, per serving (not including salt to taste or Parmesan shavings): 450 calories, 14 g fat, 7 g saturated fat, 30 mg cholesterol, 350 mg sodium, 62 g carbohydrate, 4 g fiber, 3 g sugar, 16 g protein.

Lynette Lo Tom, author of “The Chinese Kitchen,” is fascinated by old-fashioned foods. Contact her at 275-3004 or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.