Tanzanian-style Roast Leg of Lamb

Ingredients

In this Tanzanian adaptation of the British classic, the roast leg of lamb is infused with traditional Tanzanian spices such as ginger, garlic, cumin, coriander, and turmeric. These spices add a distinct Tanzanian flavor profile to the dish, giving it a unique twist. Additionally, the dish is typically served with fragrant rice or Tanzanian flatbread, such as chapati or ugali, instead of the traditional British accompaniments. We alse have the original recipe for Roast Leg of Lakeland Lamb, so you can check it out.

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• Juice of 2 lemons Juice of 2 lemons
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fragrant rice or Tanzanian flatbread (chapati or ugali), for serving Fragrant rice or Tanzanian flatbread (chapati or ugali), for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, ginger paste, ground cumin, ground coriander, ground turmeric, lemon juice, salt, and black pepper to create a marinade.
3. 3.
   Place the leg of lamb in a roasting pan and rub the marinade all over the lamb, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Roast the leg of lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
7. 7.
   Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 15 minutes before carving.
8. 8.
   Serve the Tanzanian-style Roast Leg of Lamb with fragrant rice or Tanzanian flatbread (chapati or ugali) to soak up the flavorful juices.

Treat your ingredients with care...

• Ginger — Use fresh ginger for the best flavor. Peel the ginger and grate it finely before using.
• Fragrant rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Tanzanian flatbread (chapati or ugali) — Follow traditional recipes for chapati or ugali to ensure authentic flavors and textures.

Tips & Tricks

• For added flavor, you can rub the leg of lamb with the marinade a day in advance and let it marinate overnight in the refrigerator.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Serve the roast leg of lamb with a side of Tanzanian-style tomato and onion salad for a refreshing contrast.

Serving advice

Carve the roast leg of lamb into thin slices and arrange them on a platter. Serve with fragrant rice or Tanzanian flatbread (chapati or ugali) on the side. Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Presentation advice

Present the Tanzanian-style Roast Leg of Lamb on a large serving platter, showcasing the beautifully roasted meat. Garnish with fresh herbs and lemon wedges for an inviting and vibrant presentation.