Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, thoroughly combine 4 tablespoons of ají panca paste, 2 tablespoons of ají amarillo paste, 4 minced garlic cloves, 2 tablespoons of red wine vinegar, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 4 tablespoons of olive oil to create a vibrant marinade.

2. 2

   Rub the prepared marinade generously over 4 lamb shanks, ensuring each is completely coated, then allow them to marinate for at least 2 hours or preferably overnight in the refrigerator.

3. 3

   Preheat a fire-roasting pit or a heavy-duty grill with a strong bed of glowing embers to achieve medium-high heat, setting up for optimal indirect roasting.

4. 4

   Place the marinated lamb shanks directly onto the hot embers or grill grate for approximately 10 to 15 minutes per side until a rich, charred crust forms, then strategically move them to a cooler section of the fire for continued indirect cooking.

5. 5

   Separately, in a spacious bowl, gently toss 500 grams of halved baby potatoes, 300 grams of large-chunk sweet potatoes, 2 quartered red onions, 1 large-strip red bell pepper, 1 large-strip yellow bell pepper, 2 sprigs of fresh rosemary, and 2 tablespoons of olive oil, subsequently arranging them meticulously around the lamb shanks to roast harmoniously.

6. 6

   Continue the fire-roasting process for both the lamb shanks and vegetables for an additional 2 to 2.5 hours, turning them occasionally to ensure even cooking, until the lamb is exquisitely fork-tender and the vegetables are soft with a slight caramelized sweetness, consistently maintaining indirect heat.

7. 7

   Carefully remove the Cordero Brasa Andino from the fire, allowing the lamb to rest for a full 15 minutes before artfully plating with the tender roasted vegetables, finishing with a sprinkle of 0.25 cup of fresh chopped cilantro as garnish.