Place half the avocado leaves in the bottom of the pan. Nestle the lamb shoulders on top. Place the remaining avocado leaves and banana leaves to cover the lamb. Add one quart of water to the pan ...

Season with sea salt and freshly ground black pepper. Divide the avocado between 4 plates. Slice the lamb and place on each plate along with the herbs.

Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ ...