Entree: Peru – Arequipa – Costillar de Cordero (Slow-roasted lamb rib rack seasoned with Arequipa-style spicy and aromatic marinade)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs 30 min

Ingredients

- 3 lb (1.4 kg) lamb ribs or rack, bone-in, trimmed
- 4 tbsp (60 ml) ají panca paste
- 2 tbsp (30 ml) ají amarillo paste
- 6 cloves garlic, minced
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) beer or dry white wine
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) ground cumin
- 1 tbsp (15 ml) dried oregano
- 1 tbsp (15 ml) coarse sea salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 large onion, quartered
- 1 lemon, cut into wedges (for serving)
- 1 lb (454 g) small yellow potatoes, halved (optional, to roast with lamb)

Instructions

1. Combine ají panca paste, ají amarillo paste, minced garlic, red wine vinegar, beer or wine, olive oil, cumin, oregano, salt, and black pepper in a bowl to make a smooth marinade.
2. Pat the lamb ribs dry. Place ribs in a large dish or resealable bag, add the marinade and bay leaves, rubbing the mixture over all surfaces. Add the onion quarters to the container. Marinate in the refrigerator for at least 4 hours or overnight for best flavor.
3. Remove the ribs from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 325°F (160°C).
4. Place the marinated ribs and onions in a roasting pan, fat side up. Pour 1 cup (240 ml) chicken stock or water into the pan to keep the meat moist. If roasting potatoes, nestle halved potatoes around the ribs, tossing them lightly with a little oil and a pinch of salt.
5. Cover the roasting pan tightly with foil and roast for 2 hours, until meat is tender and nearly pulling from the bone.
6. Increase oven temperature to 425°F (220°C). Remove foil and roast an additional 20–30 minutes, basting once with pan juices, until the exterior is browned and slightly caramelized.
7. Transfer ribs to a cutting board and let rest 10 minutes. Meanwhile, skim fat from pan juices and spoon a few tablespoons over the ribs or reduce the juices briefly on the stovetop for a simple sauce.
8. Carve ribs into portions and serve with lemon wedges and roasted potatoes or a simple Andean-style salad.