American Loin Chops with Tomatillo Chutney

American Loin Chops with Tomatillo Chutney



8 Cedar Springs or Shepherd’s Pride loin chops, 6 ounces each
1/4 cup olive oil
Coarse salt and cracked pepper to taste


1 tablespoon olive oil
12 tomatillos, husks removed and quartered
1 medium white onion, finely diced
1 Serrano chile, minced
1 tablespoon roasted garlic, chopped
1 tablespoon granulated sugar
1/4 cup chopped cilantro
Salt and pepper, to taste

Directions for Lamb

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

Directions for Tomatillo Chutney

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.


Nutrition per serving: 499 calories,27 g protein, 13 g carbohydrates, 38 g total fat (68% calories from fat), 112 mg cholesterol,3 g fiber, 1791 mg sodium, 9.59 mg niacin, 0.24 mg vitamin B6, 2.88 mcg vitamin B12, 3 mg iron, 5 mg zinc

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Recipe and image provided by the American Lamb Board

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