Lomo de Cordero en Maca

Lomo de Cordero en Maca

David Loftus

Maca Lamb Loins. Peruvians love using maca for desserts and smoothies, but rarely do we use it for a savoury dish – for that reason this recipe is one of my favourites, and much loved by our customers at Casita Andina, too. The combination of maca with olluco tubers, or any nutty potatoes, is just perfect.


Quantity Ingredient
4 lamb chops, (about 150g each; use Barnsley or double loin, if you can)
1 quantity Coliflor a la Brasa, uchucuta sauce
250g potatoes, steamed and sliced, to serve
a generous sprinkling of macacancha- panca powder
buttermilk, to serve
amaranth cress or a little chopped parsley, to serve

For the maca-cancha-panca powder

Quantity Ingredient
2 tablespoons maca powder
2 tablespoons cancha corn or pistachios, lightly crushed
2 tablespoons powdered panca chilli or any powdered smoked chilli

For the marinade

Quantity Ingredient
1 tablespoon Picante de Lengua, achiote oil
3 garlic cloves, crushed
100g Picante de Huevos, panca chilli paste
1 tablespoon red wine vinegar
2 tablespoons gluten-free soy sauce


  1. First, make the maca-cancha-panca powder by mixing together all the ingredients in a small bowl. Transfer to an airtight jar.
  2. Then, make the marinade. Put all the marinade ingredients in a bowl and mix thoroughly. Add the lamb chops, cover and allow to marinate in the fridge for 3 hours.
  3. When you are ready to cook the lamb, heat a griddle pan until it is too hot to hold your hand over. Brush off any excess marinade from the lamb chops and griddle for a couple of minutes on each side until seared and lightly charred (about 5 minutes). Remove from the heat and leave to rest for 2 minutes. Season with a pinch of salt.
  4. To serve, spread the uchucuta sauce on a serving dish. Place the lamb chops on top of the sauce with the potatoes. Sprinkle a little maca-cancha-panca powder over the chops and potatoes. (Leftover powder will keep in an airtight jar for up to 6 weeks.) Finally, drizzle over a little buttermilk, sprinkle with amaranth cress or chopped parsley and serve immediately.
Martin Morales
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