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(FOX 2) - Big Rock Chophouse has special brunch and dinner menus for Mother's Day this year.
The restaurant will have three seatings, at 11 a.m., 1 p.m. and 4 p.m. Reservations are recommended and can be made by calling (248) 647-7774. Tickets are $70 for adults, $30 for children ages 6-13 and $15 for children 5 and under.
Executive chef Eric Voigt joined us in the FOX 2 Cooking School to tell us more about the food. You can hear from him in the video player above and watch as he also shows us how to prepare a lamb rub. You can get his recipe below.
BIG ROCK CHOPHOUSE LAMB RUB
Yield: 1 ½ cups
1 cup Dijon mustard
½ cup roasted garlic puree
2 tablespoon chopped rosemary
1 tablespoon fresh picked thyme
2 tablespoon lemon juice fresh squeezed
Pinch white pepper
Pinch salt
Add oil for smooth consistency
Method:
Mix all ingredients in a blender, blend until well emulsified
Take cleaned lamb and rub generously
Roast in oven to desired temperature