Corderito Tierno

Corderito Tierno

By
From
Andina
Serves
4
Photographer
David Loftus

Tender Lamb. Marinating lamb cutlets tenderizes them, which prepares them well for cooking on a griddle pan or a barbecue. Remember to prepare everything else before you start to cook the lamb, so that you’re ready to serve as soon as the meat is ready.

Ingredients

Quantity Ingredient
8 lamb chops or cutlets, (about 100g each)
160g carapulcra dried potatoes
or 320g new potatoes, peeled and quartered
2 tablespoons olive oil
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
65g Picante de Huevos, amarillo chilli paste
1 tablespoon peanut butter
salt
ground black pepper

For the marinade

Quantity Ingredient
50ml olive oil
3 tablespoons Picante de Huevos, panca chilli paste
20ml white wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon salt

For the Túpac Amaru salsa

Quantity Ingredient
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon gluten-free soy sauce
1/2 teaspoon finely chopped limo chilli
or 1 medium-heat red chilli, finely chopped
100-120g Coliflor a la Brasa, huacatay herb paste

Method

  1. The day before you intend to cook, whisk together all the marinade ingredients in a large bowl. Add the lamb, turning the chops or cutlets over in the marinade until well covered, then massage the marinade into the meat with your hands. Cover and marinate in the fridge for 24 hours.
  2. On the day of cooking, first prepare the dried potatoes, if using. Wash them several times until the water runs clear, indicating that most of the starch has been removed. Put the potatoes in a bowl, cover with cold water and leave to soak for 2–3 hours. Remove the lamb from the fridge 1 hour before you intend to start cooking, to bring it up to room temperature.
  3. Meanwhile, make the salsa. Put all the ingredients in a bowl and season with salt, then mix thoroughly and set aside.
  4. To cook the potatoes, heat the olive oil in a large saucepan over a low–medium heat. Add the onion and sauté for 10 minutes until the onion is very soft and translucent. Add the garlic and chilli paste and cook for a further 2–3 minutes until the garlic has softened. Drain the carapulcra potatoes, if using. Add these or the quartered, raw new potatoes to the pan. Sauté for 2–3 minutes until the potatoes have taken on the flavour and colour of the chilli paste, then add the peanut butter and mix well. Add just enough water to cover the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10–15 minutes until tender.
  5. While the potatoes are cooking, heat a griddle pan or frying pan until too hot to hold your hand over (or heat a barbecue). Griddle the lamb pieces for 2 minutes on each side, then remove them from the pan and leave to rest on a board for at least 5 minutes.
  6. To serve, divide the potatoes between 4 plates. Top each with 2 lamb chops or cutlets per person, then drizzle over the salsa.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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