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Grilled American Loin Chops with Tomatillo Chutney

Prep Time:
20 mins.
Cook Time:
20 mins.


  • 8 American Lamb 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


  1. Bring lamb chops to room temperature. Brush with 1/4 cup 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.
  2. 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.
  3. Add sugar and cilantro; continue to cook until all sugar is dissolved. Season with salt and pepper.
  4. Serve the lamb chops warm with warm chutney on top.

Source: Amerian Lamb Board and Chef Tim Love, Lonesome Dove Bistro, Fort Worth, Texas