Think the following in a Jan Brady voice: Turkey, turkey, turkey! Normally the middle child of meats (sorry Jan), turkey is all anyone's talking about or eating in late November. We don't mean to put our fair fowl friend down, but why eat the bird, when there's succulent and tender lamb, seared and roasted to precise perfection. Parmesan stuffing and a rich rosemary demi-glace augment the chops, and bring unique, yet classic Thanksgiving flavors to the meal. Fall deliciousness, like a certain TV family, doesn't have to be traditional.