Peruvian-Inspired Grilled Lamb with Yellow Rice and Salsa Verde‏

Peruvian-Inspired Grilled Lamb with Yellow Rice and Salsa Verde‏

Ren normally uses this marinade for her chicken and rice dish, but since she bought these beautiful cuts of lamb shoulder steak from S&R, she decided to be a little adventurous and try it on this Peruvian-inspired grilled lamb dish instead.

This is Ren at her very best. Rustic in her culinary sensibilities a la Nigella Lawson or Jamie Oliver, she puts together these hearty, earthy plates that fill you up and warm your heart. That’s what rustic cooking is all about really. Cooking from the heart to create these simple, but joyful dishes that bring people together so they can share as family.

Peruvian-Inspired Grilled Lamb with Yellow Rice and Salsa Verde‏

Grilled lamb shoulder steak topped with salsa verde. The brightness of the cilantro-based salsa verde goes wonderfully with the earthy gaminess of the perfectly grilled lamb.
Peruvian-Inspired Grilled Lamb with Yellow Rice and Salsa Verde‏

A grilled medley of naturally sweet red onions and peppers with some tangy zucchini and garlicky yellow rice.
Peruvian-Inspired Grilled Lamb with Yellow Rice and Salsa Verde‏

Grilled Lamb


  • 1 kilo lamb shoulder steak or chops

For Marinade:

  • 1/4 cup soy sauce
  • 2 Tbsps fresh lime or calamansi juice
  • 1 1/2 tsps ground cumin
  • 1 tsp ground oregano
  • 1 tsp paprika
  • 5 garlic cloves
  • 1 Tbsp vegetable oil


  1. Combine marinade ingredients in food processor and blend until smooth.
  2. Place meat in ziplock bag and pour marinade. Refrigerate overnight.
  3. Grill to desired doneness. Top with salsa verde and serve with yellow rice. (Recipe below)

Yellow Rice


  • 1 Tbsp butter
  • 1 Tbsp vegetable or olive oil
  • 1 cup uncooked white rice, washed and drained
  • 4 garlic cloves, minced
  • 1/2 tsp annatto powder
  • 1 Tbsp calamansi or lemon juice
  • 2 cups boiling water
  • Salt, to taste


  1. Melt butter in heavy sauce pan and add oil. Sprinkle annatto powder and fry for a few seconds.
  2. Add garlic and saute until starting to brown. Add rice, season with salt, then stir for several seconds until well coated.
  3. Carefully pour in boiling water and add calamansi or lemon juice. Cover with tight lid and turn heat down to lowest setting. Cook for 25 minutes. Fluff with fork and let stand for a few minutes.

Salsa Verde


  • 1 cup coriander leaves, packed
  • 1/2 cup parsley, packed
  • 1 medium shallot, chopped
  • 3-4 garlic cloves, peeled
  • 1/4 cup fresh lime or calamansi juice
  • 1/3 cup extra virgin olive oil
  • Crushed red pepper, to taste
  • Salt and pepper, to taste


  1. Pulse all ingredients in food processor for a few seconds until smooth. DO NOT over process.
  2. Adjust seasoning to taste.


That the cute and cuddly guinea pig, a popular pet in the west, is an important food source to the Peruvians and a major part of their diet? Known locally as “cuy,” guinea pig meat is high in protein and low in fat and cholesterol, and is described as being similar to rabbit and the dark meat of chicken.

Consuming an estimated 65 million guinea pigs each year, Peruvians commonly serve cuy fried (chactado or frito), broiled (asado), or roasted (al horno). In urban restaurants, it may even be served in a casserole or a fricassee.

The animal is so entrenched in Peruvian culture that one famous painting of the Last Supper in the main cathedral in Cusco shows Christ and the twelve disciples dining on cuy.

Original Source

JB is one half of Will Fly for Food and its chief itinerary maker.  He’s the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don’t listen to him.

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