In a saucepan, saute the onions and garlic. Add the tamarind syrup, vinegar, brown sugar, ketchup, and bay leaves. Reduce until it becomes thick syrup, about 20 minutes. Season with salt and pepper. Let cool completely.
Yucca Mojo: Peel yucca and boil in salted water until tender. Drain and cool. Cut in long sticks then lightly flour and fry until crisp.
Preheat the oven to 350 degrees F.
In a hot pan, saute onions, peppers, and garlic in a touch of oil. When soft, add the rest of the oil, vinegar, fried yucca, and cilantro. Season the mixture well with salt and pepper.
Generously dip the lamb chops in barbecue sauce and sear well on all sides in a saute pan. Finish in the oven for 10 minutes.
Serve lamb over yucca mojo drizzled with Parsley Oil. Garnish with fresh avocado and watercress.
Puree parsley leaves, oil, and lime juice. Season mixture with salt and hot sauce.
Recipe courtesy of Mark French