Peruvian Lamb Recipe By Martin Morales
Introduce your dinner party guests to the soul warming flavours of Peru with Martin Morales's easy recipe for seared lamb and nutty Uchucuta herb sauce
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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
- a bunch coriander chopped
- a bunch basil chopped
- a bunch tarragon chopped
- 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
- 5g maca powder
- 10g cancha corn or shelled pistachios blended to a powder
- 10g aji panca chilli powder or other smoked chilli powder
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