lamb Chops on the Zone!

“What good is it for a man to gain the whole world, yet forfeit his soul?”- Mark 8:36

Do you have what it takes? 

Richard Mounce BW 200 with a CFT of 1025! 475 SQ

WOD  

Friday 080620

Complete as many rounds in 20 minutes as you can

of:

65 pound Thruster, 10 reps

10 Pull-ups

Friday, 06.20.08: Tabata

Your choice on before or after CF Main Site WOD:

All sports: 20:10 x 8 nothing else! Post distances covered for each round.

Swim: Use a pool or open water

Bike: Use a Monarch Erg, Stationary Bike with wattage tool, or something similar that can hold a load at 200watts or more. FYI, the 200 watts gets easier the faster you pedal!

Run: Use a treadmill and set at 12% grade and 0-30sec slower pace per mile then best 5k pace, and don’t lower the speed. You can also use a track, road, or trail, just stop on the rest and turn around and try and cover the same distance on each one, or at #4.

If you can’t use these tools, do your best.

Grilled Lamb Chops and Vegetable Kebabs

(Recipe from EveryDay Food Magazine)

 

	2 tablespoons olive oil, plus more for grates2 medium zucchini (6 ounces each), sliced crosswise into 16 rounds12 cherry or grape tomatoesCoarse salt and ground pepper   8 lamb rib chops (3 to 5 ounces each) or 4 shoulder chops (6 to 8 ounces each) 2 teaspoons ground coriander Lemon wedges, for serving (optional)

 

Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers (see note, below); alternately thread zucchini, cut side down, and tomatoes (see photo, below). Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.

 

Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with salad and, if desired, lemon wedges.

Note: Before using, soak wooden skewers in a shallow bowl of water, 30 minutes.