The first of this year's Thanksgiving posts

I've decided to make it a tradition to make useful Thanksgiving/holiday posts every November so here's the first for this year....http://www.foodandwine.com/slideshows/healthy-thanksgiving-side-dishes?xid=DISH110812HealthyThanksgivingSideDishes


Also, see my May 2012 pomegranate molasses sauce for use with venison, lamb or beef...I did it again recently and was reminded how perfect it is for Fall. 

And speaking of lamb, a new spice rub I discovered tonight is very simple but VERY flavorful and aromatic:

Freshly ground rosemary (one sprig), thyme (one sprig), mustard seed, coriander, cumin, turmeric, kosher salt, freshly ground black pepper and minced garlic.  Liberally season the lamb chops and let set refrigerated for an hour or so.  

Brown the seasoned lamb on the grill or stove top and finish in the oven at 350 for just a few minutes depending on the thickness of your chops; A nice reduction sauce can be made using the drippings from the pan, deglazed with red wine (a cab or Bordeaux is ideal), shiitake mushrooms, a dash of worcestershire sauce, butter and a little basic flour/water mixture for thickening.  If you've not tried lamb for fear it's too "gamey" I highly recommend you give it a shot.  Just be sure to not over cook and let it rest for about 5" after removing from the oven- a nice mid rare doneness is ideal.