Peruvian-Style Leg of Lamb | A Bold & Flavorful Feast
This recipe instructs how to make a rich, tangy lamb stew with potatoes and a spicy sauce. The lamb is seared, then braised in a beer and chicken stock sauce with garlic, onions, tomato paste, aji amarillo paste, cumin, cilantro, and lime juice.
Ingredients
- 2 legs of lamb about 2 lbs each, trimmed but with some fat left
- 1 head of garlic cut into chunks
- 2 red onions diced
- 2 tbsp tomato paste
- 2 tbsp aji amarillo paste or 1–2 fresh red chilies, minced
- 1½ tsp ground cumin
- ½ liter 16 oz pilsner beer (or light beer)
- 1 liter 4 cups chicken stock
- 1 bunch cilantro finely chopped
- 1–2 red chili peppers minced (adjust to heat preference)
- Juice of 4–5 limes about ½ cup
- 4–5 medium potatoes peeled and halved
- Salt and black pepper to taste
- Olive oil for searing
Instructions
Prepare the Lamb
- Use a paring knife to make small incisions all over the lamb legs. Stuff each hole with a chunk of garlic.
- Season generously with salt and pepper.
Sear the Lamb
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb legs until deeply browned on all sides (about 5–6 minutes per side). Remove and set aside.
Build the Sauce
- Reduce heat to medium. Add diced onions to the pot and cook until soft (5 minutes).
- Push onions aside and add tomato paste, aji amarillo, cumin, and any remaining garlic. Cook for 30 seconds, then stir into the onions.
- Deglaze with beer, scraping up any browned bits. Simmer for 2 minutes.
- Add chicken stock, half the cilantro, minced chili, and lime juice. Bring to a gentle simmer.
Braise the Lamb
- Nestle the lamb legs back into the pot, ensuring they’re partially submerged. Add potatoes around them.
- Cover and transfer to a 140°C (285°F) oven for 2.5–3 hours, checking after 1.5 hours. The lamb should be fork-tender.
Finish & Serve
- For a crispy top, broil the lamb for 5–7 minutes.
- Garnish with remaining cilantro. Serve the lamb and potatoes with extra sauce for dipping.
Video
Notes
Beer Substitute: White wine or more stock works if you avoid alcohol.
Spice Level: Adjust chilies to taste.
Serving Suggestion: Pair with crusty bread or rice to soak up the sauce. This dish is a showstopper—rich, tangy, and deeply flavorful. Enjoy!
Spice Level: Adjust chilies to taste.
Serving Suggestion: Pair with crusty bread or rice to soak up the sauce. This dish is a showstopper—rich, tangy, and deeply flavorful. Enjoy!