Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.


Published:

COLORADO LAMB CHOPS WITH MORELS AND PEAS
(SERVES 4)

Matthew Fitchett, executive chef at Big Rock Chophouse, started his career as a 14-year-old at a family restaurant in Canton. He’s a graduate of the culinary program at Schoolcraft College and a protégé of chef Jeffrey Gabriel. His previous stint was at Café Zinc at the H Hotel in Midland. He enjoys cooking lamb chops this time of year. “My favorite technique is to sear them and then butter-baste with garlic and rosemary. Every time the lamb gets basted, the chop absorbs nutty butter and the aromatics of rosemary.”


LAMB CHOPS
INGREDIENTS:
4 Colorado lamb chops,
frenched
1 tablespoon olive oil
Salt and pepper
2 ounces butter
1 sprig rosemary
2 whole cloves garlic

DIRECTIONS:
Add oil to hot pan. Season chops with salt and pepper and sear each side for 3 minutes. Reduce heat and add butter, rosemary, and garlic. Cook for 3 minutes. Baste chops with warm butter in the pan. Set aside.


ENGLISH PEAS
INGREDIENTS:
4 ounces fresh English
peas, shelled
1 tablespoon sour cream
1 pinch of salt
1 teaspoon of lemon juice
3 leaves fresh mint,
chopped

DIRECTIONS:
Boil peas until tender, about 1 minute. Strain and reserve in the pan. Add sour cream, lemon juice, and salt.
Crush peas with fork. Fold in the mint. Keep warm.


MOREL MUSHROOMS
INGREDIENTS:
8 morel mushrooms
1 tablespoon olive oil
1 ounce butter
1 teaspoon shallots, minced
½ teaspoon garlic, minced
1 teaspoon fresh parsley,
chopped
Salt

DIRECTIONS:
Add mushrooms and olive oil to hot pan. Cook until mushrooms are dry, about 3-4 minutes. Add butter, shallots, garlic, and parsley. Reduce heat and season with salt. Keep warm.


ONION COULIS
INGREDIENTS:
8 ounces spring onions
4 ounces vegetable stock
or water
2 ounces olive oil
Salt and pepper, to taste
Pinch of lemon zest

DIRECTIONS:
Grill onions and place in blender. Add hot stock. Blend slowly, adding oil, salt, pepper, and lemon zest. Set aside. To assemble, divide the peas on four plates and place alongside mushrooms (two per plate). Place chop, seared side up, on top. Drizzle coulis around the plate and on top of the lamb.
 

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