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GOODNESS

Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
helps prevent cancer

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees

serves
prep time: 10
cook time: 34

ingredients

2 (8 rib) frenched racks of lamb (each rack 1 1/2 pounds), trimmed and brought to room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon peanut oil
2 fresh thyme or rosemary sprigs
Roasted Savoy cabbage with raisins
Cauliflower puré,e
Date puré,e
Special equipment: an instant-read thermometer

directions

Cut each rack into 4 double chops, then pat dry and sprinkle with salt and pepper.

Heat oil in a 12 inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, about 6 minutes total. (Adjust heat so oil sizzles but does not spatter.)

Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally with cooking fat, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 130 degrees for medium-rare, 18 minutes more. Transfer chops to a cutting board and let stand 10 minutes, then cut each double chop into 2 chops.

Mound cabbage in center of each of 4 plates and top each serving with 4 chops. Spoon cauliflower and date puré,es alongside cabbage and serve immediately.