Wednesday 20250107

Pete Shaw
Jan 6
1 min read

BODY

For time:

25 box jumps

25 hanging knee-raises

25 box burpees

25 dumbbell push presses

25 squats

BELLY

Creamy Dijon Lamb Chops

Seared lamb chops finished with a luscious Dijon mustard cream sauce.

Prep: 5 min | Bake: 12–15 min | Temp: 400°F

Ingredients

Category	Ingredient	Amount	Simplified Prep
Protein	Lamb Rib Chops	8 (1" thick)	Pat dry; place on pan.
Fats	Butter or Tallow	2 Tbsp	Melt and drizzle over lamb.
Herbs/Spice	Garlic, Rosemary, Thyme	To taste	Use dried herbs to save time.
Sauce Base	Heavy Cream	1 cup	Whisk with mustard and broth.
Flavor	Dijon Mustard	2 Tbsp	Provides the "tang" without sautéing.
Liquid	Chicken Broth	$\frac{1}{2}$ cup	Replaces wine for a kid-friendly sauce.

Instructions

Prep: Preheat oven to $400^{\circ}\text{F}$. Line a baking sheet with foil or parchment.
Season: Place lamb chops on the pan. Season with salt, pepper, garlic, and herbs. Drizzle with the melted butter.
Bake: Roast for 12–15 minutes. For medium-rare, aim for an internal temp of $135^{\circ}\text{F}$.
Quick Sauce: While lamb roasts, whisk the cream, broth, and mustard in a small bowl. Pour into a small saucepan and simmer on the stove for 5 minutes until thickened (this is your only "active" step!).
Finish: Pour the warm sauce over the chops as soon as they come out of the oven. Garnish with lemon or parsley if you have a spare second!

Tip: If you're too busy for the stovetop sauce, just whisk the cream and mustard together and pour it directly onto the pan for the last 5 minutes of baking. It will thicken in the oven!