grilled american lamb loin chop with tomatillo
grilled american lamb loin chop with tomatillo
grilled american lamb loin chop with tomatillo

Grilled American Loin Chop with Tomatillo Chutney

    

March 11, 2016

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 servings

Ingredients

8 American Lamb loin chops, 6 ounces each

1/4 cup olive oil

Coarse salt and cracked pepper to taste

Tomatillo Chutney

1 tbsp olive oil

12 tomatillos, husks removed and quartered

1 medium white onion, finely diced

1 Serrano chile, minced

1 tbsp roasted garlic, chopped

1 tbsp granulated sugar

1/4 cup chopped cilantro

Salt and pepper, to taste

Directions

1Bring lamb chops to room temperature. Brush with olive oil; season liberally with salt and pepper. Grill over medium heat for approximately 4 to 5 minutes per side. Remove chops from the grill; let sit for 5 minutes.

2In a heavy skillet, heat olive oil over medium-high heat. When the oil begins to smoke, add tomatillos, onion, chile and garlic. Sauté while stirring frequently until vegetables are soft. Add sugar and cilantro; continue to cook until all sugar is dissolved. Season with salt and pepper

3Serve the lamb chops warm with warm chutney on top.

Recipe and image provided by the American Lamb Board

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