COLORADO LAMB CHOPS WITH MORELS AND PEASSERVES 4He ID: 317903
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Big Rock's Matthew Fitchett gives lamb a seared spin.BY MOLLY ABRAHAM // PHOTOGRAPHS BY JOE VAUGHN COLORADO LAMB CHOPS WITH MORELS AND PEAS(SERVES 4)HeÕs a graduate of the culinary program at Schoolcraft College and a protg of chef Jeffrey Gabriel. His previous stint was atCaf Zinc at the H Hotel in Midland. He enjoys cooking lamb chops this time of year. ÒMy favorite technique is to sear themand then butter-baste with garlic and rosemary. Every time the lamb gets basted, the chop absorbs nutty butter and thearomatics of rosemary.ÓLAMB CHOPSSalt and pepperDIRECTIONS: 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 PEASDIRECTIONS:Boil peas until tender, about 1 minute. Strain and reserve in the pan. Add sour cream, lemon juice, and salt.MOREL MUSHROOMS1 teaspoon fresh parsley,SaltDIRECTIONS:Add mushrooms and olive oil to hot pan. Cook until mushrooms are dry, about 3-4 minutes. Add butter, shallots, garlic, andparsley. Reduce heat and season with salt. Keep warm.or waterSalt and pepper, to tasteDIRECTIONS:Grill onions and place in blender. Add hot stock. Blend slowly, adding oil, salt, pepper, and lemon zest. Set aside. To