Ingredients:
Makes four servings Chutney 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 sugar 1/4 cup chopped cilantro Chops 8 6-ounce lamb loin chops 1/4 cup olive oil Coarse salt and cracked pepper to taste

Instructions:
Bring lamb chops to room temperature. Heat 1 tablespoon olive oil on medium high heat in heavy skillet. When oil begins to smoke, add tomatillos, onion, chile and garlic. Sauté, stirring frequently, until vegetables are soft. Add sugar and cilantro and continue to cook until sugar is dissolved. Season with salt and pepper. Heat grill to medium heat. Brush chops with 1/4 cup olive oil and season liberally with salt and pepper. Grill chops for approximately 4-5 minutes per side. Remove chops from grill and let sit for 5 minutes. Serve lamb chops with warm chutney on top. All materials courtesy of the American Lamb Board. For more grilling recipes, visit http://americanlamb.com