How to Make It
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.