Lamb Chops with Pasilla Chile Sauce from Rustic Mexican - Cooking by the Book

Ingredients

• ½ cup (125 ml) olive oil
• Juice of 1 lemon
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons ancho chile powder
• ½ teaspoon red pepper flakes
• Fine sea salt and freshly ground black pepper
• 2 sprigs fresh oregano, minced
• 6 sprigs fresh flat-leaf parsley, minced
• 12-18 thick-cut lamb chops, 4-6 oz each
• 4 large dried pasilla chiles (about 2 oz), preferably imported from Mexico
• 2 medium tomatillos, husked and rinsed
• ¼ yellow onion, sliced
• 1 clove garlic, sliced
• ⅛ teaspoon dried oregano, preferably Mexican, rubbed
• 1 cup (250 ml) chicken stock, preferably homemade