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Try this Peruvian lamb dish then check out our Peruvian stew, pisco sours and more Peruvian recipes.

  • 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

Nutrition: per serving

  • kcal657
  • fat55.4g
  • saturates11.5g
  • carbs9.7g
  • sugars3.9g
  • fibre6.6g
  • protein26.8g
  • salt1.5g

Method

  • step 1

    Portion the lamb equally into 4. To make the Peruvian herb mix, 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. 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.

  • step 2

    To make the uchucuta sauce, 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. 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.

  • step 3

    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.

  • step 4

    Mix all of the maca-cancha-panca powder ingredients together.

  • step 5

    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.

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