Arctic Lomo Saltado with Skyr-Aji Verde

Ingredients

• 300 gBoneless Icelandic lamb loin
• 1 largeRed onion
• 2Roma tomatoes
• 1Yellow bell pepper
• 2 tbspAji Amarillo paste
• 3Garlic cloves
• 1/2 cup, packedCilantro
• 1/2 cupSkyr, plain
• 2 tbspLime juice
• 1 tbspWhite vinegar
• 2 tbspSoy sauce, low sodium
• 1/2 tspCumin powder
• 3 tbspOlive oil
• 2 mediumRed potato
• 2 stalksGreen onion
• to tasteSalt
• to tasteBlack pepper
• 2 cupsCooked white rice

Instructions

1. Cut the lamb loin into 1-inch thick strips, then season with salt and pepper.
2. Slice the red onion into thick wedges, the Roma tomatoes into large chunks, and the yellow bell pepper into strips.
3. Cut the red potatoes into thick-cut fries, then boil in salted water until just tender, about 7-10 minutes. Drain well and pat dry.
4. Prepare the Skyr-Aji Verde: In a blender, combine aji amarillo paste, 1 clove garlic, 1/4 cup cilantro, skyr, and 1 tbsp lime juice. Blend until smooth and creamy, seasoning with salt to taste. Set aside.
5. Heat 2 tbsp olive oil in a large skillet or wok over high heat until shimmering. Add the potato fries in a single layer and pan-fry until golden brown and crispy, about 5-7 minutes per side. Remove and set aside, sprinkling with a pinch of salt.
6. Add the remaining 1 tbsp olive oil to the same skillet, maintaining high heat. Add the lamb strips and sear rapidly until well-browned on all sides and cooked to medium-rare, about 2-3 minutes total, being careful not to overcrowd the pan. Remove lamb and set aside.
7. Reduce heat to medium-high. Add the sliced red onion, yellow bell pepper, and remaining 2 minced garlic cloves to the skillet. Stir-fry for 2-3 minutes until vegetables are slightly softened but still have a bite.
8. Deglaze the pan with white vinegar, scraping up any browned bits. Stir in soy sauce and cumin powder, mixing well.
9. Return the seared lamb and crispy potatoes to the skillet. Add the tomato chunks and remaining 1/4 cup chopped cilantro. Toss everything together for 1-2 minutes until tomatoes are slightly warmed through and flavors are well combined.
10. Divide the Arctic Lomo Saltado between two plates, serving alongside cooked white rice. Drizzle generously with the Skyr-Aji Verde and garnish with thinly sliced green onions and extra cilantro.