My first time cooking lamb chops

I was 20 minutes late to Crossfit this morning. There was traffic because two police cars were pulled over and investigating an abandoned car. Apparently that was a good reason for everyone to slow down to 10mph to see what was going on. Luckily, I’m the only person in the class so the workout began when I got there.

After a warmup that included a 200m run, squats, lunges, and squat jumps, we went over the exercises for the day. Surprisingly, I didn’t have DOMS from Crossfit and climbing on Tuesday! Just a tiny bit of soreness in my shoulders. It actually felt really good to move.

Short workout today with no real breaks, just my slow burpees. I’ve always hated burpees and I think I always will. I finished in 12 minutes and felt awesome afterwards.

200m run
– 8 burpees
– 10 sumo deadlift high pulls (35lbs)
– 12 medicine ball cleans (10lbs)
200m run

I made myself a wonderful dinner last night! It took a little more time and effort than I usually put into cooking, but it was well worth it!

Lamb Chops with Balsamic Reduction
I bought grass fed lamb rib chops from Whole Foods the other day with absolutely no idea what I was going to do with them. I’ve always been apprehensive about cooking lamb. I have this notion that lamb is complicated for some reason, maybe because it seems fancier than the other red meats? But it really isn’t! I love the flavor and tenderness of lamb. I used this recipe with some minor changes:

Ingredient changes:
– My lamb chops were twice as thick with two bones each.
– I used organic free range low sodium chicken broth, though making your own would be ideal.
– I omitted the butter in the sauce. The sauce is delicious without it. (Just make sure to use a really good balsamic vinegar!)

Cooking changes:

Definitely use a stainless steel pan for the best results in reducing the sauce. I only seared the lamb chops on all sides in the skillet before I put them in a roasting pan and popped them into a 450 degree oven, covering the bones with foil to prevent charring. I roasted it for about 10 minutes to get perfect, juicy, somewhere between medium and medium rare lamb.

I put the lamb on top of some greens from the garden and poured the sauce over everything. The sauce made for a delicious salad dressing. I imagine it would taste great with all sorts of veggies. Yum. I had a second plate. Instinctive eating (eat when hungry, stop when full) goes out the window when something tastes good…so basically all the time.




My post-workout snack was a small banana. Then I went home and decided to make a scramble for breakfast.

Breakfast Scramble w/ 2 eggs, 1 chicken apple sausage, broccolettes, onion, zucchini, and carrots. Keeps me full for hours! I like to have a lot of veggies in my scrambles.


4 Responses to “My first time cooking lamb chops”

  1. Then lamb chops look fantastic!

    And thanks for subscribing to my blog – I added yours as well.



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