- 1/2 cup loosely packed cilantro leaves
- 1/4 cup loosely packed mint leaves
- 1 small shallot, coarsely chopped
- 1 1/2 tablespoons raw pumpkin seeds
- 1 serrano chile, coarsely chopped
- 2 tablespoons water
- 1 tablespoon fresh lime juice
- 3 tablespoons peanut oil
- 2 tablespoons mild chile powder, such as chimayo
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Four 1/2-pound lamb loin chops
How to make this recipe
Preheat the oven to 350°. In a blender or food processor, puree the cilantro, mint, shallot, pumpkin seeds, serrano, water, lime juice, 2 tablespoons of the oil and 1/4 teaspoon salt until smooth.
On a plate, combine the chile powder with the cumin, oregano and 1/2 teaspoon salt. Rub the chile mixture all over the lamb chops.
Heat the remaining 1 tablespoon of the oil in a large ovenproof skillet. Add the lamb chops and cook over moderately high heat until browned, about 3 minutes per side. Transfer to the oven and bake for about 12 minutes for medium-rare meat. Transfer the chops to large plates and serve with the sauce.
Spicy lamb chops call for a spicy red. Look for a California Syrah/Shiraz bottling.