For four people
8  6 ounce loin chops
1/4 cup olive oil/ canola oil blend
coarse salt and cracked pepper

for chutney
12 tomatillos husks removed and quartered
1 medium white onion fine dice
1 serrano chile minced
1 tablespoon of roasted garlic chopped
1 table spoon sugar
1 tblespoon olive oil
1/4 cup chopped cilantro or mint if you prefer mint essence

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
then flip and cook for 45 second 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

for the chutney:
Heat olive oil on medium high heat in a cast iron skillet.
When the oil begins to smoke, add every ingredient except sugar and the herbs
Sauté while stirring frequently until vegetables are soft
Add sugar and herbs and continue to cook until all the sugar is dissolved
Season with salt and pepper

Serve the lamb chops warm with warm chutney on top

Nutrition