The English colonial roots of this spit-roasted leg of lamb are obvious, but Kenyans have toned down the sweetness of the traditional mint jelly, playing up the aromatic punch of garlic and mint. Here’s how lamb and goat are prepared by Daniel Kiplagat, born into the Kalenjin tribe in Kenya’s Great Rift Valley and today head grill master at the Carnivore in Nairobi (for more about this outrageous restaurant, see here).
hours or as long as overnight for marinating the lamb; about an hour for grilling time.
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