Peruvian Lamb Seco
A traditional Peruvian dish made with tender lamb, spices, and a rich sauce, served with rice.
Ingredients
- ●1 pound boneless shoulder Lamb
- ●2 tablespoons Peruvian Peruvian SpicesAvailable in most Latin American markets
- ●1 large, sliced Piquant Onion
- ●2 cups Seco Tomato SauceHomemade or store-bought
- ●3 cloves, minced Cordero Garlic
- ●1/2 cup De White WineOptional
- ●2 tablespoons Olive Oil
Instructions
- 1
Season the lamb with salt, black pepper, and Peruvian spices. Let it sit at room temperature for 30 minutes.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Sear the lamb on all sides until browned, about 5 minutes. Remove from the pot and set aside.
- 4
Reduce heat to medium and add the sliced onion. Cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- 5
Add the minced garlic and cook for 1 minute, until fragrant.
- 6
Add the tomato sauce and white wine (if using). Stir to combine and bring to a simmer.
- 7
Return the lamb to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and braise the lamb for 2 1/2 hours, or until tender.
- 9
Remove the pot from the oven and let the lamb rest for 10 minutes before slicing.
- 10
Serve the lamb with the sauce spooned over the top, accompanied by rice and steamed vegetables.
- 11
Let the dish rest for 5 minutes before serving.