Lamb Chops with Roasted Tomatillo Chutney

I kept staring at the tomatillos in the grocery store.  Hmmm, what could I do with those?  I also wanted to grill some lamb chops because it was such a beautiful day.  I needed to be outside a little.  I ended up making a great chutney with mushrooms, garlic and white wine.  It went nicely with the lamb.  A grilled zucchini finished it off.

First remove the husks from the tomatillos and wash with soap and water.  Clean and half and onion then slice long ways like you will be dicing it later.  Grill all until there is a good char on it.  This picture shows the tomatillo about half done. 

Quarter the tomatillo.  Dice the onion and mince a few cloves of garlic.   Slice some crimini mushrooms.  Saute the onion, garlic, mushroom, and tomatillos in olive oil for a few minutes.  Season with salt, pepper, and red pepper flake.  Then add some white wine and agave nectar and simmer to au sec. 

Season chops with olive oil, salt, pepper and your favorite seasoning.  I used tomato and basil Mrs. Dash.  Cook chops on grill while chutney is reducing.  When chops are done and resting, grill a half of a zucchini that is covered with olive oil and seasoning.

Serve the lamb chop with the zucchini half and warm chutney.  Pinot Noir pairs well with the lamb and the chutney.  Great dish with minimal fuss!