Right after I had my third child, Christian, I was bound and determined to get myself back to my pre pregnancy shape. I appeared at the gym 5 weeks after his birth, I couldn’t stand it any longer. About a week after that my friend Joy emailed me from Germany, her and a couple friends were going to do a weight loss competition and wondered if I was interested.
So I put $100 into the pot and set to work. My sister, Rachel, had recently lost a lot of weight so I called her to see what she had done. She recommended Jillian Michaels book, “Making the Cut”. I love watching the Biggest Looser and had always thought I would love working with Jillian. So I bought the book.
Making the Cut is the full deal. It has 30 days of workouts and meals that go along with it and Jillian also approaches the mind side of weight loss. The meals are very simple, usually just a few ingredients and very flavorful. Jillian doesn’t like to use a lot of salt so she tends to use a lot of garlic – I LOVE garlic! So I really fell in love with a few of the recipes.
This is one of them.
It is SO packed with flavor and SO simple to make!
By the way, I got second place in the competition and lost 9.5% of my body weight in 11 weeks – Goodbye baby weight!
1/4 cup dijon mustard
3 tablespoons chopped fresh rosemary
3 tablespoons red wine vinegar
freshly ground black pepper
5 cloves garlic, minced
12 (4oz) lamb chops
1. Place the dijon, rosemary, vinegar, pepper and garlic in a gallon size zip-top bag. Close the bag and squish the ingredients all together to combine.
2. Place the chops in the bag with the marinade and close the bag. Squish the bag again to coat all the chops. Place in fridge for at least an hour and up to eight hours, turning the bag occasionally.
3. Preheat the grill to medium high heat.
4. Place the chops on the grill; cook 5 minutes on each side for medium rare or longer if you prefer less red.