Lamb Steaks Make A Quick Meal For Evening Before Thanksgiving

As we gather in gratitude for all of our blessings this Thanksgiving, I offer this simple prayer from Edward Hays’ book, “Prayers For a Planetary Pilgrim” (Forest of Peace Books, Inc.)

Autumn Equinox Blessing

My heart is the home of a banquet,

and so I sing a song of thanks for all the gifts, talents, blessings and treasures

that fill my life to the fullest.

My life is a feast

that overflows with the delights of your presence.

In thanksgiving, I rejoice in that river of gifts

that flows from taste, smell, touch and sight.

May my life be an endless song of gratitude.

May this, my life song, be a magnet

that draws me ever closer to you, O Divine One,

who has whispered in the silent spaces of my heart

words that speak the gift of gifts:

“You are my beloved.”

The flurry of cooking activity may leave you with precious little time for inner reflection. While you fix these quick-cooking lamb steaks on the eve of this great celebration, offer your own thanks for this food, this life, and this world we live in.

Happy Thanksgiving, everyone.

Honey Lamb Steaks

Adapted from “The New Basics Cookbook” (Workman Publishing).

1/4 cup honey

1/4 cup Worcestershire sauce

Lamb steaks or chops

Preheat broiler.

Stir the honey and Worcestershire sauce together in a small bowl. Brush the lamb steaks or chops on both sides with the mixture.

Broil the lamb under medium-high heat, turning and brushing with the honey mixture. Cook until fork-tender when pierced.

Serve with additional sauce, if desired.

Yield: 4 servings.

Nutrition information per serving: 208 calories, 16 grams protein, 20 grams carbohydrate, 7 grams fat (30 percent fat calories), 56 milligrams cholesterol, 192 milligrams sodium.

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