For extra juicy chops, rub the lamb with olive oil and seasoning and let it sit for a bit before grilling. While the chops come to room temperature, you can prepare the bright and delicious Mediterranean-inspired relish
3 tbsp olive oil
8 lamb chops
1 English cucumber (peeled & cut into 1/4 in dice)
1 tsp lemon zest (grated)
1 tbsp lemon juice
1/4 cup golden raisins
1/4 cup pine nuts (toasted)
2 tbsp mint leaves (torn)
Rub 1 tbsp of the olive oil all over the lamb chops and generously season with salt & pepper. Let stand at room temperature for 30 minutes. In a medium bowl, stir the cucumber with the lemon zest, lemon juice, raisins, pine nuts, mint, and 1 tbsp of the olive oil. Season the cucumber mixture with salt and pepper. Heat a grill or grill pans over high heat. Add remaining oil to pan. Add the lamb and cook until browned on both sides. About 5 minutes per side for a medium rare chop. Spoon the cucumber relish on top and serve.
By: Will Baldwin
Tip of the Day:
During week three, your body is still adapting to this new way of living. Your habits should be feeling even more natural, and compliance with the program should be getting easier… generally. But be warned, in some cases, cravings might return.
Don’t lose faith; it’s only temporary! Your brain may be staging a few final rebellions, tempting you with the thought that you’ve been so good for so long, don’t you deserve a little treat? Don’t be fooled! That kind of magical thinking is what led you to the very habits we’re trying to break. (On what planet is eating food that makes you less healthy a “reward?”) So stay strong, and know those old habits are no longer the boss… YOU are.