Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce

• 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.

cilantro, mint, shallot, pumpkin seeds, serrano chile, water, lime juice, peanut oil, salt, chile powder, ground cumin, oregano, loin chops

Taken from www.foodandwine.com/recipes/chile-rubbed-lamb-chops-with-pumpkin-seed-sauce (may not work)