1In a food processor, combine the garlic, cilantro stems, salt, pepper and 2 tablespoons oil. Spread the paste on both sides of the lamb; marinate for 30 minutes. Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5 to 6 minutes for medium-rare. Remove from pan and let cool.
2For the salad, cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, greens and strips of lamb on top.
3In a small bowl, combine lime juice, fish sauce, soy sauce, peppers and brown sugar, stirring to dissolve sugar.
4To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
*Marinate time: 30 minutes
*Cook time: 12 minutes
Recipe and image provided by the American Lamb Board