Deep meat flavor defined by juicy Candarave-style lamb and the smoky aroma of wood embers. A proud Tacna celebration dish that honors the ingredient and the heat of the grill. Simple, honest, and deeply comforting.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the lamb into medium pieces and pat it dry well. If there is a thick fat layer, score it lightly without cutting through the meat; this helps it brown better and prevents it from shrinking too fast on the grill.
Mix the ground garlic, ají panca paste, red wine vinegar, part of the oil, rosemary, cumin, pepper, and most of the salt. Coat the lamb on all sides and let it rest for 25 minutes, just long enough to season it without making it too salty or too wet.
While the meat rests, cook the potatoes and corn in the water with a little salt for 20 minutes, until the potatoes are tender and the corn looks juicy. Drain and keep warm.
Light the wood and wait until the strong flames settle; you need live embers, not aggressive fire. Place the lamb on the grill and cook for 12 minutes per side, turning when it is golden and releases without sticking. If there are bone-in pieces, check that no raw spots remain near the bone.
Mix the lettuce, tomato, and red onion with the key lime, the remaining oil, and the remaining salt. It should taste fresh and light, not soaked.
Let the lamb rest for 5 minutes before serving. Bring it to the table with potatoes, corn, and fresh salad; the meat should arrive hot, juicy, and carrying that clean grill smoke that defines the dish.
