Join us as we explore the art of Thanksgiving cooking, spotlighting three flavorful recipes that highlight the essence of this festive occasion: Grilled Lamb Chops with Vegetable Salad, Grilled Brie with Cranberry Relish, and Sautéed Brussels Sprouts with Bacon and Warm Mustard Dressing.

Grilled Lamb Chops with Vegetable Salad

This Grilled Lamb Chops recipe is the perfect combination of flavors and textures, where each bite is a blend of smokiness, juiciness, and crispness. Prepare to indulge and elevate your next Thanksgiving get-together.

Ingredients:

1 rack lamb chops, about 14-16 oz in weight 

3 sprigs fresh rosemary 

1 cup olive oil

1 bunch asparagus, end trimmed

1 zucchini

1 bell pepper, any color you choose

1 head radicchio

1 head romaine lettuce, washed and chopped

½ cup parmesan cheese

2 tablespoons red wine vinegar

3 tablespoons Balsamic glaze or aged balsamic vinegar 

Salt and pepper to taste

Directions:

1. Begin by cutting the lamb chops into individual chops, place in a ziplock bag and add ¼ cup olive oil, chopped rosemary, salt and pepper. Allow to marinate for at least 1 hour. 
2. Preheat the grill to medium high heat. While the grill is preheating, prepare the vegetables. 
3. Cut the bell pepper into 4 large pieces, cut radicchio into 4 wedges and cut zucchini into 4 pieces lengthwise. Place all vegetables in a bowl and drizzle with olive oil, salt and pepper. 
4. Place the vegetables on the grill. Asparagus takes about 3 to 4 minutes and move them around to cook them evenly. For the zucchini, radicchio and bell pepper those will take about 3-4 minutes per side, radicchio taking the longest. Take vegetables off and set them aside. 
5. Begin cooking lamb chops for about 2 minutes per side on the grill. Take cooked lamb chops off and allow them to rest. 
6. Chop vegetables into large bite size chunks and add to a bowl with chopped romaine. Top with 1-2 tablespoons red wine vinegar, salt and pepper, and shaved parmesan. 
7. Place the salad on a platter and arrange the lamb chops around the salad. Top the salad with more freshly shaved parmesan and drizzle with aged balsamic. 

Watch the full recipe video here

Grilled Brie with Cranberry Relish

Grilled brie pairs perfectly with the sweet and tangy allure of homemade cranberry relish. Whether you are hosting an intimate gathering or a grand fest, this appetizer is sure to captivate your guests.

Ingredients:

1 wheel of brie cheese

1 12-ounce bag fresh cranberries

1 cup sugar

1 cup water

1 orange

½ teaspoon ground cinnamon

1 baguette, sliced

Olive oil to brush on bread

Directions:

1. Begin by preheating the grill to medium low heat.
2. Combine water, sugar, cranberries, zest and juice of orange and ground cinnamon in a medium size saucepan that is safe to use on the grill.
3. Place the saucepan on the grill and allow to come to a boil, stirring occasionally.
4. Cranberries will begin to pop and sauce will slowly thicken, about 10-15 minutes.
5. Remove the saucepan from heat.
6. Brush both sides of the brie with olive oil and place on the grill at low heat, cook for about 3 to 4 minutes per side, just until the brie softens.
7. Place the brie on a serving platter and top with cranberry relish. You may not use all the relish.
8. Brush sliced bread with olive oil and grill on medium high heat for about 2 minutes per side. Serve with warm brie and cranberry relish

Sautéed Brussels Sprouts with Bacon and Warm Mustard Dressing

Transform ordinary brussels sprouts into the ultimate holiday side dish with this recipe. Crisp brussels sprouts combined with the salty, smoky essence of bacon creates a medley of flavors that is both comforting and exciting.

Ingredients:

1 pound brussels sprouts, cleaned and halved

1 pound thick cut bacon, diced

3 tbsp avocado oil

1 tsp kosher salt

1 tsp black pepper

 ¼ cup maple syrup

3 tbsp Dijon mustard

¼ cup apple cider vinegar

Directions:

1. In a saucepan over medium add in avocado oil and diced bacon. Allow the bacon to cook, rendering out all the fat until the bacon is crispy. Make sure to stir constantly to avoid burning.
2. Once the bacon is crispy add in halved brussels sprouts and sauté for about 8 to 10 minutes until cooked through but not soggy.
3. In a separate bowl, mix together the salt, pepper, maple syrup, Dijon mustard and apple cider vinegar.
4. Once the brussels sprouts are cooked through, add in the dressing and cook for another 2 minutes.
5. Serve warm as a side dish or appetizer.

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Niloo Sarshar

Director of Culinary and Content Marketing