Name: Grilled American Loin Chop with Tomatillo Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 American Lamb loin chops, 6 ounces each; 0.25 cup olive oil; Coarse salt and cracked pepper to taste; 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; 0.25 cup chopped cilantro; Salt and pepper, to taste

CategoryLamb LoinCuisineAmerican

Chef Tim Love created a scrumptious Loin Chop recipe that is great for serving to family and friends.

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

grilled american lamb loin chops with tomatillo

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

8 American Lamb loin chops, 6 ounces each

0.25 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

0.25 cup chopped cilantro

Salt and pepper, to taste

Bring 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.

In 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

Serve the lamb chops warm with warm chutney on top.

Recipe and image provided by the American Lamb Board

Ingredients