SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 10 min
4 lamb chops
1 bunch of watercress
3 garlic cloves
1 cup parsley leaves
1 cup cilantro leaves
1 chili pepper
1/4 cup mint leaves
1/3 cup olive oil
Using a paper towel, pat dry lamb shops. S&P generously and set aside.
In a food processor combine parsley, cilantro, mint, chili pepper (leave out or adjust based on your spice tolerance) and olive oil. Salt generously and process until smooth.
Juice half of the orange. In a small bowl or a cup, combine the juice with a generous splash of olive oil. Add a pinch of salt and mix well. Set aside. Slice the avocado and the second half of the orange.
Over medium high heat a splash of olive oil in a cast iron. Using the flat side of the knife, smash the garlic cloves. When oil starts to simmer, add the smashed garlic. Place seasoned lamb chops into the cast and sear until golden brown, about 3 minutes. Turn chops. Cook until browned and garlic is fragrant, about 4 minutes for medium-rare. Remove from heat and set aside to rest.
Place a handful of watercress on a plate. Add avocado and orange and pour the orange juice dressing all over. Add the chops and drizzle with green sauce all over. Serve immediately and enjoy!