Easter lamb chops with charred green chile sauce: marinate chops in roasted garlic over night. Season and grill to desired doneness. Char green chilies (jalapeño, Serrano, poblano, etc) over the grill until the skin is blackened all over. Transfer to a bowl and cover with plastic wrap for 5 minutes. Rub skins with a towel to remove black parts, de-stem and remove ribs and seeds. Blend with garlic, honey, pickled peppers + juice, cilantro, oil, S&P.