Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 50 grams of harissa paste, 30 grams of Aji Panca paste, 5 grams of ground cumin, 5 grams of smoked paprika, 4 minced garlic cloves, 10 grams of salt, and 3 grams of black pepper to create the lamb rub, then generously rub it over 1.5 kilograms of lamb lomo and marinate in the refrigerator for at least 2 hours.

2. 2

   Preheat a smoker to 135°C (275°F) using wood chips like apple or cherry for a mild smoke, then place the marinated lamb lomo in the smoker and cook for approximately 1.5-2 hours, or until an internal temperature of 60°C (140°F) is reached for a medium-rare finish.

3. 3

   While the lamb smokes, peel and cut 1 kilogram of Yukon Gold potatoes into thick slices, then boil them in salted water until tender, approximately 15-20 minutes, and drain.

4. 4

   Prepare the Huancaína sauce by blending 200 grams of queso fresco, 50 grams of Aji Amarillo paste, 100 milliliters of milk, 4 saltine crackers, and 30 milliliters of olive oil until the mixture is smooth and creamy, then season with salt to taste.

5. 5

   For the Salsa Criolla, thinly slice 1 large red onion (about 200 grams), soak it in cold water for 10 minutes, drain well, and then combine with 30 milliliters of lime juice, 15 milliliters of white vinegar, 30 grams of chopped fresh cilantro, and a pinch of salt.

6. 6

   To assemble, slice the smoked lamb lomo against the grain into 1 centimeter thick medallions, arrange the cooked potato slices on a serving platter, spoon generously with the Huancaína sauce, and then top with the sliced lamb and a spoonful of Salsa Criolla.