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BODY
For time:
25 box jumps
25 hanging knee-raises
25 box burpees
25 dumbbell push presses
25 squats
BELLY
Creamy Dijon Lamb Chops
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!