To Marinate the Chops:

• Combine the garlic, rosemary, olive oil, and pepper to taste in a small bowl. Place the lamb chops in a baking dish or zip-lock bag and thoroughly coat with the marinade. Cover and refrigerate up to 24 hours.

To Make the Pipián:

• Place the tomatillos, garlic, and chiles in a medium saucepan, cover with water, and bring to a simmer over medium-high heat. Cook until the tomatillos have changed color from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
• In a blender or food processor, process the pumpkin seeds until finely ground. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, the onion, cilantro, and 2 teaspoons salt. Puree until smooth.
• Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, pour in the puree and broth and stir well. Bring to a simmer and simmer, partially covered, for 30 to 35 minutes, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken,” with little pools of oil on top. Remove from the heat. (At this point, the pipián can be cooled, covered, and stored in the refrigerator to use another day.)
• Preheat a grill or broiler to high heat. Sprinkle the lamb chops on both sides with salt to taste. Grill or broil until nicely browned on the outside and cooked to your liking inside, about 3 minutes per side for medium-rare, 6 minutes per side for well-done. Remove from the heat, cover, and let rest for 5 minutes.
• Serve the chops with a couple of generous spoonfuls of warmed pipián verde on top of each one, and pass more at the table.

• TO MARINATE THE CHOPS: Combine the garlic, rosemary, olive oil, and pepper to taste in a small bowl. Place the lamb chops in a baking dish or zip-lock bag and thoroughly coat with the marinade. Cover and refrigerate up to 24 hours.
• TO MAKE THE PIPIÁN: Place the tomatillos, garlic, and chiles in a medium saucepan, cover with water, and bring to a simmer over medium-high heat. Cook until the tomatillos have changed color from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
• In a blender or food processor, process the pumpkin seeds until fi nely ground. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, the onion, cilantro, and 2 teaspoons salt. Puree until smooth.
• Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, pour in the puree and broth and stir well. Bring to a simmer and simmer, partially covered, for 30 to 35 minutes, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken,” with little pools of oil on top. Remove from the heat. (At this point, the pipián can be cooled, covered, and stored in the refrigerator to use another day.)
• Preheat a grill or broiler to high heat.
• Sprinkle the lamb chops on both sides with salt to taste. Grill or broil until nicely browned on the outside and cooked to your liking inside, about 3 minutes per side for medium-rare, 6 minutes per side for well-done. Remove from the heat, cover, and let rest for 5 minutes.
• Serve the chops with a couple of generous spoonfuls of warmed pipián verde on top of each one, and pass more at the table.