Peruvian-style Roasted Lamb

Ingredients

• 4 pounds (1.8 kg) bone-in lamb shoulder 4 pounds (1.8 kg) bone-in lamb shoulder
• 4 Aji Amarillo peppers, seeded and deveined 4 Aji Amarillo peppers, seeded and deveined
• 4 cloves of garlic 4 cloves of garlic
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 2 tablespoons (30 ml) white vinegar 2 tablespoons (30 ml) white vinegar
• 1 tablespoon (15 ml) cumin powder 1 tablespoon (15 ml) cumin powder
• 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) paprika
• 1 tablespoon (15 ml) dried oregano 1 tablespoon (15 ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Roasted potatoes and salsa criolla for serving Roasted potatoes and salsa criolla for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 52g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, combine the Aji Amarillo peppers, garlic, vegetable oil, white vinegar, cumin powder, paprika, dried oregano, salt, and pepper. Blend until you have a smooth marinade.
2. 2.
   Place the lamb shoulder in a large bowl and pour the marinade over it, ensuring that the meat is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the flavors to develop.
3. 3.
   Preheat your oven to 325°F (160°C).
4. 4.
   Remove the lamb from the marinade and place it on a roasting rack set inside a roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the lamb in the preheated oven for approximately 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Baste the lamb with the reserved marinade every 30 minutes to keep it moist and flavorful.
6. 6.
   Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
7. 7.
   Serve the Peruvian-style Roasted Lamb with roasted potatoes and salsa criolla on the side.

Treat your ingredients with care...

• Aji Amarillo peppers — If you can't find fresh Aji Amarillo peppers, you can use Aji Amarillo paste or powder as a substitute. Adjust the quantity according to your desired level of spiciness.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb overnight to allow the spices to penetrate the meat.
• If you prefer a spicier dish, add a small amount of Aji Amarillo paste or powder to the marinade.
• To achieve a crispy exterior, increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking.
• Serve the lamb with a squeeze of fresh lime juice for a tangy twist.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Slice the roasted lamb and arrange it on a platter, garnishing with fresh herbs like cilantro or parsley. Serve alongside roasted potatoes and a side of salsa criolla for a complete Peruvian dining experience.

Presentation advice

Present the sliced roasted lamb on a rustic wooden board or a traditional Peruvian serving dish. Add a pop of color by garnishing with fresh herbs and serve with the roasted potatoes and salsa criolla on the side.