Pepian choclo and lamb

Peruvian recipes

Meats and fowl




Chef: Jonathan Ordoñez

Jonathan Ordoñez, Chef of the Peruvian restaurant Paschi, teaches us to make a surprising recipe for Pepian de Choclo y Cordero, super delicious, because if it is GOYA, it has to be good!

Ingredients Preparation Share




  1. In a saucepan make a sauce with onion, garlic and yellow pepper paste; add the crushed corn and continue cooking.
  2. We left the lamb shank macerating with yellow pepper, cilantro, salt, pepper and cumin about 1 hour.
  3. We bake the lamb shank at 110ºC for 2 hours. We finished baking at 200ºC for 25 min.

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