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Grilled Loin Lamb Chops with
Tomatillo Chutney
by Chef Tim Love
Servings: 4
Chops
8 6 ounce loin chops
¼ cup olive oil/canola oil blend
Course salt and cracked black pepper
Tomatillo Chutney
1 quart of cleaned and peeled tomatillos
1 small red onion diced
1 Serrano chile
4 cloves of whole garlic
1 lemon, juiced
½ cup olive oil
Kosher salt
Crocked black pepper
Method for the Chops
• Bring chops to room temperature before starting
• Heat grill to at least 400 and no hotter than 800 degrees
• Brush room temperature chops with olive oil and season liberally with
salt and pepper
• Place on the hottest part of the grill for 45 seconds to 1 minute and
then quarter turn and cook another 45 seconds to one minute
• Flip and cook for 45 seconds to 1 minute and quarter turn and cook
again
• Remove chops from grill and let rest for at least 10 minutes
• Place back on the grill on the warm part of your grill and close lid
or place on top rack and close lid
• Remove chops from the grill when they are hot. This produces medium
rare. If you prefer a more well done chop, just leave on the rack until
desired doneness.
Method for the Chutney
• Split tomatillos, Serrano chili in half
• Smash garlic cloves with the backside of a chef knife
• Place tomatillos, onions, chili, and garlic on a sheet pan
• Drizzle ¼ cup olive oil over all the vegetables and season lightly
with salt
• Place pan under broiler on high for 8 to 10 minutes until vegetables
have a nice char
• Remove from oven and let cool
• Loosely chop all of the vegetables
• Heat a sauté pan to medium high heat and add remaining olive oil
• Add chopped vegetables and sauté for about 3 minutes
• Add lemon juice and then season with salt and pepper and serve
Reprinted with permission of the American Lamb Board
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