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 temperature.  Brush with 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.

For tomatillo chutney: In a heavy skillet, heat olive oil over medium-high heat. When oil begins to smoke, add tomatillos, onion, chile and garlic. Saute while stirring frequently until vegetables are soft. Add sugar and cilantro; continue to cook until all sugar is dissolved. Season with salt and pepper.

Serve the lamb chops warm, with warm chutney on top.