Olive Magazine
Maca lamb loin

Maca lamb loin with Olluco potatoes and Uchucuta sauce

Published: November 2, 2016 at 12:05 pm
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 4

Introduce your dinner party guests to the soul warming flavours of Peru with chef Martin Morales's fresh and zingy recipe for seared lamb loin and nutty Uchucuta herb sauce. Don't be put off by the length, it's really easy to make and is a great idea for an impressive dinner party main.

Nutrition:
NutrientUnit
kcal657
fat55.4g
saturates11.5g
carbs9.7g
sugars3.9g
fibre6.6g
protein26.8g
salt1.5g
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Ingredients

  • 400g lamb loin, any fat or sinew removed
  • 2 cloves garlic, crushed
  • 100g panca chilli paste or any smoked chilli paste
  • 2 tsp red wine vinegar
  • 1 tbsp soy sauce
  • achiote (annatto seeds) oil or rapeseed oil
  • olive oil, for frying
  • 240g Olluco potatoes, Anya potatoes or new potatoes, boiled and halved to serve
  • Greek yoghurt, to serve

PERUVIAN HERB MIX

  • a bunch coriander, chopped
  • a bunch basil, chopped
  • a bunch tarragon, chopped

UCHUCUTA SAUCE

  • 50g garlic cloves, (approx. 1 bulb)
  • a large bunch coriander
  • 200g baby spinach
  • 15g cancha corn or shelled pistachios
  • 20g feta
  • 100-150ml olive oil

MACA-CANCHA-PANCA powder

  • 5g maca powder
  • 10g cancha corn or shelled pistachios, blended to a powder
  • 10g aji panca chilli powder or other smoked chilli powder

Method

  • STEP 1

    Put all of the herbs in a blender and whizz until finely chopped. Mix the garlic, panca chilli paste, vinegar, soy sauce, achiote oil and Peruvian herb mix in a large bowl.

  • STEP 2

    Portion the lamb equally into 4. Add the lamb, stir to coat in the spices and marinate for 3 hours. Remove from the fridge half an hour before cooking to come to room temperature.

Cook's note: Maca powder is available from health food shops.

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