Chadian-style Roasted Lamb with Spices

Ingredients

In this Chadian adaptation of Abbacchio alla Romana, the traditional Italian lamb dish, we incorporate Chadian spices and flavors to create a unique fusion. The original dish typically uses Italian herbs like rosemary and thyme, while our Chadian-style version features ginger, garlic, and cayenne pepper for a spicier profile. Additionally, the cooking technique shifts from braising to roasting, adding a delightful caramelized crust to the lamb. We alse have the original recipe for Abbacchio alla Romana, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 lemon, juiced 1 lemon, juiced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, grated ginger, cayenne pepper, ground coriander, ground cumin, paprika, salt, black pepper, and lemon juice.
3. 3.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
5. 5.
   Sear the lamb shoulder on all sides until browned, approximately 3-4 minutes per side.
6. 6.
   Transfer the skillet to the preheated oven and roast the lamb for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
7. 7.
   Remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as it will ensure a tender and juicy final dish.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of cayenne pepper in the spice mixture.
• For added depth of flavor, marinate the lamb shoulder in the spice mixture overnight before roasting.
• Serve the roasted lamb with a side of couscous or roasted vegetables for a complete Chadian-inspired meal.

Serving advice

Serve the Chadian-style Roasted Lamb with Spices as the centerpiece of your meal. Slice the tender lamb and arrange it on a platter, garnishing with fresh parsley for a pop of color. Accompany the dish with traditional Chadian sides like couscous, plantains, or a fresh salad.

Presentation advice

To elevate the presentation, drizzle a bit of olive oil over the sliced lamb and sprinkle some additional paprika and cumin on top. Arrange the lamb slices in an artful manner on the platter and garnish with sprigs of fresh parsley.