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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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Peruvian
Servings 4 people

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!
Keyword BBQ, cooking, foodie, greece, recipe