African-style Roasted Lamb

Ingredients

In this African adaptation of the Peruvian dish Cordero al palo, we incorporate the unique flavors and spices of African cuisine. The original dish is known for its Peruvian spices and cooking techniques, while our African-style Roasted Lamb features a distinct blend of spices such as cumin, coriander, paprika, and ginger, which are commonly used in African cooking. This adaptation aims to capture the essence of African cuisine while still maintaining the succulent and tender qualities of the original dish. We alse have the original recipe for Cordero al palo, so you can check it out.

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground ginger 1 tablespoon ground ginger
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Juice of 2 lemons Juice of 2 lemons
• 4 tablespoons olive oil 4 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the minced garlic, cumin, coriander, paprika, ginger, salt, black pepper, lemon juice, and olive oil to make the marinade.
2. 2.
   Place the lamb leg in a large dish and rub the marinade all over the meat, ensuring it is evenly coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes.
5. 5.
   Place the marinated lamb on a roasting rack in a roasting pan, fat side up.
6. 6.
   Roast the lamb in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 60°C (140°F) for medium-rare.
7. 7.
   Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
8. 8.
   Slice the roasted lamb and serve hot.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, bone-in lamb leg for the best flavor and tenderness. Trim any excess fat before marinating to prevent excessive greasiness.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.
• Ground coriander — For a fresher taste, consider using whole coriander seeds and grinding them just before adding to the marinade.
• Paprika — Opt for a good-quality smoked paprika to add a subtle smoky flavor to the dish.
• Ginger — Fresh ginger provides the best flavor, so grate it finely using a microplane or a fine grater.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of ground cinnamon to the marinade.
• Baste the lamb with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• Serve the roasted lamb with a side of spicy African tomato chutney for a delicious accompaniment.
• If you prefer your lamb more well-done, increase the cooking time accordingly, but be cautious not to overcook it to maintain its tenderness.
• Leftover roasted lamb can be used in sandwiches, salads, or wraps for a tasty next-day meal.

Serving advice

Serve the African-style Roasted Lamb as the centerpiece of a festive African-inspired feast. Accompany it with traditional African sides such as Jollof rice, plantain fufu, or injera bread. Garnish with fresh herbs like cilantro or parsley for a vibrant touch.

Presentation advice

Present the sliced roasted lamb on a large platter, arranged beautifully with fresh herbs and lemon wedges. The rich, golden-brown color of the lamb will be visually appealing, and the tantalizing aroma will entice your guests.