Ingredients
- lamb loin 400g, any fat or sinew removed
- garlic 2 cloves, crushed
- panca chilli paste or any smoked chilli paste 100g
- red wine vinegar 2 tsp
- soy sauce 1 tbsp
- achiote (annatto seeds) oil or rapeseed oil
- olive oil for frying
- Olluco potatoes, Anya potatoes or new potatoes 240g, boiled and halved to serve
- Greek yoghurt to serve
PERUVIAN HERB MIX
- coriander a bunch, chopped
- basil a bunch, chopped
- tarragon a bunch, chopped
UCHUCUTA SAUCE
- garlic cloves 50g, (approx. 1 bulb)
- coriander a large bunch
- baby spinach 200g
- cancha corn or shelled pistachios 15g
- feta 20g
- olive oil 100-150ml
MACA-CANCHA-PANCA powder
- maca powder 5g
- cancha corn or shelled pistachios 10g, blended to a powder
- aji panca chilli powder or other smoked chilli powder 10g
Method
To make the Peruvian herb mix
-
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.
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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.
To make the uchucuta sauce
-
Step 1
Blanch the garlic cloves in boiling water for 4-5 minutes, adding the coriander and spinach leaves for the last 30 seconds. Strain through a colander, and plunge into iced water to cool.
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Step 2
Drain again, squeezing all the water from the mix. Put all the ingredients, except the oil, in a small blender and whizz until blended, gradually adding the oil with the motor still running until it makes a smooth sauce. Cover and chill.
To make the dish
-
Step 1
Put a splash of olive oil in a frying pan and remove the lamb loins from the marinade. Fry for 2 minutes on all 4 sides for medium, or longer if you like. The internal temperature should reach 60C. Leave to rest under foil.
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Step 2
Mix all of the maca-cancha-panca powder ingredients together.
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Step 3
To serve, slice the lamb portions and put onto the plates. Add some cooked potatoes, followed by the uchucuta sauce. Finally, sprinkle with the maca-cancha-panca powder. Drizzle over some greek yogurt, if you like.
Cook's note: Maca powder is available from health food shops.
Nutritional Information
- Kcals 657
- Fat 55.4g
- Saturates 11.5g
- Carbs 9.7g
- Sugars 3.9g
- Fibre 6.6g
- Protein 26.8g
- Salt 1.5g
