From: Chef Tim Love, Lonesome Dove Bistro, Ft. Worth, TX. Yield: 4 servings. 8 American Lamb loin chops, 6 oz. each ¼ cup olive oil to taste, coarse salt and cracked pepper Tomatillo Chutney: 1 Tbsp. olive oil 12 tomatillos, husks removed and quartered 1 medium white onion, finely diced 1 Serrano chile, minced 1 Tbsp. roasted garlic, chopped 1 Tbsp. granulated sugar ¼ cup chopped cilantro to taste, salt and pepper For lamb: Bring lamb chops to room ...
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