Lamb with avocado salad
Description
Cut the meat across the grain into thin slices, and finely chop the chili. Mix together wine (1 tablespoon), part of the cilantro, one-third of the chili, and half of the garlic. Combine the remaining ingredients and marinate the meat for 1 hour. For the salad, take 1 avocado, remove the pit and peel, then finely chop it and mix with the reserved marinade. Add finely chopped tomato and mix everything together. Separate the salad leaves, cut them into strips, and arrange around the edge of the plate. Place the prepared avocado salad on top of the leaves. Sear the meat in oil for 2–3 minutes, then remove it from the pan. Add onion and sauté until golden, then return the meat to the pan for another 1–2 minutes. Transfer the cooked meat onto the plate with the salad.