Lamb Chops with a Tomatillo Salsa

“This is way better than any cheat meal Ive had while doing CFA's 30 Day Paleo Challenge."   That statement sums up this delicious lamb entrée. 

I was a bit skeptical about making tomatillo salsa.   I’ve never made anything with tomatillos prior to making this entrée.  I honestly didn’t know what to expect.  However, when all was said and done, this was of the more satisfying dishes I have made in a while, aside from the green beans with bacon (see earlier blog).   

To be truthful, I modified the recipe and added a couple more Serrano chilies and cloves of garlic than what the recipe required, which added a real kick to the lamb.  Venturing outside the box sure did pay off.  Then again, I like foods on the spicy side.

Although this entrée is called “Lamb Chops with Tomatillo Salsa,” you can insert your favorite meat item as a substitute.  “Chicken with a Tomatillo Salsa,” “Fillet Mignon with a Tomatillo Salsa,” or even “Pork Chop (wrapped in bacon?) with a Tomatillo Salsa.”  Depending on your craving and/or budget, you can use most any meat. 

Ingredients

12 Tomatillos (husked and quartered)

1 Medium Onion (diced)

3 Serrano Chilies (diced)

3 Garlic Cloves (finely chopped)

2 Tablespoons of Molasses

¼ cup Cilantro (fresh and chopped)

Salt and pepper to taste

2 Tablespoons of Olive Oil

Not Sautéed

Sautéed

Directions

Set oven on broil (high).  Place lamb chops approximately 4-5 inches away from broiler.  Cook lamb chops for approximately 8-9 min on each side.  A little longer if you want them more than medium-rare.  I like my meat on the rare side.

Simultaneously, under medium-high heat, add olive oil to large pan.   When oil is hot, add tomatillos, onion, Serranos and garlic.  Sautée the hell out of veggies until veggies are soft.  Next, add molasses and cilantro and gently stir until molasses is thoroughly worked into sautéed veggies.  Add salt and pepper to taste. 

Serve salsa over lamb chop (or other meat item).  

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