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


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


Recipe and image provided by the American Lamb Board