Kenyan Roast Leg of Lamb is a prime example of the simple, wholesome, and yet somehow elegant style that the cuisine of Kenya is known for. Robust and earthy, yet one of the most easy Kenyan food recipes you will find, Kenyan Roast Leg of Lamb is a remarkably tasty and filling meal.
Kenyan Roast Leg of Lamb Recipe-
- 5 lb. leg of lamb (you can also use goat)
- 6 large cloves garlic, peeled and sliced in half lengthwise
- ½ cup ginger flavored soy sauce
- 2 tbsp. corn oil
- 1 tsp. dried rosemary
- 2 tbsp. fresh rosemary
- salt and pepper to taste
- Using a sharp small knife, cut 12 slits into the fattiest side of the leg, spaced evenly over the surface. Insert the garlic halves into the slits. You want the garlic well lodged (about 3/4 the way buried) so widen and deepen the cuts if necessary.
- Make the marinade by mixing all the remaining ingredients together in a bowl, and then rub the meat thoroughly, working the marinade into the flesh. Allow the leg to marinate, covered, for several hours – overnight is even better. But it should be in a very cool place, or in the refrigerator.
- The traditional method of cooking is grilling, so if you have a good grille, use that. Set the heat to medium-high and grille, basting often with the marinade, for at least 2 hours, or until the meat is fork tender. If using the oven, set the temperature to 375° Fahrenheit, and roast for about 2½ hours, again, brushing on the marinade often.
- Serve your Kenyan Roasted Leg of Lamb while still nice and hot. It goes well with Kachumbari Salad, and as with almost any Nigerian meal, also have either some chapatis or some ugali for everyone.
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