Lamb Chops in Green Pipián (Pipián Verde)

Name: Lamb Chops in Green Pipián (Pipián Verde)
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pc garlic; 2 tbsp rosemary; 2 tbsp olive oil; 1 tsp black pepper; 12 pc lamb loin or rib chops; 1 tsp salt; 450 g tomatillos; 3 pc garlic; 1 pc jalapeño chilli; 1⅓ cups pumpkin seeds; ⅓ cups white onion; ⅓ cups fresh coriander leaves; 2 tsp salt; 3 tbsp vegetable oil; 3 cups chicken stock

Juicy grilled lamb chops served with a luxurious green pipián verde made from tomatillos, pumpkin seeds, and herbs.

45 min 795 kcal/serving serves 6

795kcal36gprotein12gcarbs68gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🧄garlic

🌿rosemary

🫒olive oil

🧂black pepper

🍖lamb loin or rib chops

🧂salt

🥣tomatillos

🧄garlic

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).