Grilled Loin Chop with Tomatillo Chutney

• From: American Lamb Board

Ingredients

• 8 lamb loin chops, 6 ounces each

• 1/4 cup olive oil

• Coarse salt and cracked pepper to taste

• Tomatillo Chutney1 Tbs olive oil

• 12 tomatillos, husks removed and quartered

• 1 medium white onion, finely diced

• 1 serrano chile, minced

• 1 Tbs roasted garlic, chopped

• 1 Tbs granulated sugar

• 1/4 cup cilantro, chopped

• Salt and pepper, to taste

The tasty chutney-chop combo will make this dish a family favorite.

Directions

• 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.