Spicy Lamb Chops

Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt. Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds. Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.

Heat remaining 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high. Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot skillet. Cook, undisturbed, until browned and a thermometer registers 120°F to 125°F (for medium-rare), about 4 minutes per side. Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes. Transfer to a cutting board, and let rest 5 minutes.

肋骨之间每个羊排切成两半,反式fer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.