Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Maca lamb loin with Olluco potatoes and Uchucuta sauce
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
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.
