Lamb chops in green pipián (Pipián verde con costillitas de cordero) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • lamb chops
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute dried rosemary for rosemary, serrano chiles for jalapeño chiles, and vegetable broth for chicken broth.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried rosemary for rosemary, serrano chiles for jalapeño chiles, and vegetable broth for chicken broth.

  • JLDuck on April 12, 2021

    The distinguishing element of this recipe is the pipian verde. I found that there was too much sauce so unless you have other uses cut the quantity down. Recommend two chillies.

  • TrishaCP on September 04, 2017

    I loved Pati's version of green pipian, but I prefer it with a less fatty cut of meat, like chicken breasts. We only cooked about half of the lamb, so have plenty of pipian left for other uses. (I think there is more than required even if you cook the required amount of lamb.) I only used one jalapeño (with seeds), but I would definitely use two of them the next time.

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