Lamb with TSardust seasoning and sour-cherry and onion sauce, bourbon sprouts.

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Tsardust seasoning can be bought at Penzeys, or you can do what I did, not having enough on hand, and mix your own from the ingredient list in the site. Though I had some handy to compare with, so. Just keep the amounts in the order given and you'll be fine.

Make two deep slices in your lamb roast and rub in great gobs of the seasoning mix; put a sprig of rosemary at the top of each slice; tie the roast up with twine to close the slices. Note that this will make it cook a bit faster and keep an eye on the thermometer. Scrape out the spice mix when carving; it's too strong to leave in.

Sour cherry and onion sauce: carmelise 6 large spanish onions. Pour one large jar of preserved sour cherries over them, add a tablespoon of Tsardust, and simmer the sauce until the lamb is done. Add about a half cup of meat juices. Serve.

Bourbon brussel sprouts:

This is actually fairestcat's triumph, not mine.

Wash and trim sprouts, boil in lightly salted water until slightly underdone. In a large saucepan melt 1/8 C butter, add 1/8 C bourbon, whiskey or rye, and a pinch of sugar.

Add sprouts and chase them around until they are well coated. Add more booze and butter in equal amounts if the sprouts don't seem covered enough. Serve.