Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce

Name: Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Salt; 2 tablespoons mild chile powder, such as chimayo; 2 teaspoons ground cumin; 1 teaspoon dried oregano; Four 1/2-pound lamb loin chops

Servings: persons

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
Salt
2 tablespoons mild chile powder, such as chimayo
2 teaspoons ground cumin
1 teaspoon dried oregano
Four 1/2-pound lamb loin chops

1
Preheat the oven to 350.
2
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.
3
On a plate, combine the chile powder with the cumin, oregano and 1/2 teaspoon salt.
4
Rub the chile mixture all over the lamb chops.
5
Heat the remaining 1 tablespoon of the oil in a large ovenproof skillet.
6
Add the lamb chops and cook over moderately high heat until browned, about 3 minutes per side.
7
Transfer to the oven and bake for about 12 minutes for medium-rare meat.
8
Transfer the chops to large plates and serve with the sauce.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!