97. Kenyan Roasted Lamb Loins with Rich Tomato Sauce

Juicy, seasoned lamb paired with a bold, herby tomato sauce.

In Kenya, roasting meat isn't just about the food — it's a moment. Whether it's Easter lunch, a wedding afterparty, or nyama choma with friends, there's something special about the smell of meat sizzling over open flames or hot ovens. While goat is king in many roadside joints, lamb loins bring a tender, slightly richer twist that fits beautifully into the Kenyan style — bold spices, slow cooking, and a side of thick tomato sauce served with ugali, pilau, or chapati. This dish captures the essence of a Kenyan celebration at home, combining roasted lamb with saucy, herby tomato flavor you’ll want to mop up with every bite.





Ingredients


For the Roasted Lamb Loins:

  • 600g lamb loin (boneless or bone-in)
  • 2 tablespoons cooking oil
  • 1 teaspoon garlic paste (or 2 cloves, crushed)
  • 1 teaspoon ginger paste
  • 1 tablespoon fresh rosemary (or 1 tsp dried)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Juice of ½ lemon

For the Tomato Sauce:

  • 2 large ripe tomatoes, grated or blended
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon beef or chicken cube (optional)
  • 1 teaspoon curry powder or beef masala
  • Salt and pepper to taste
  • 2 tablespoons oil or pan drippings from the lamb
  • ½ cup water or broth





Method

 

Step 1: Marinate the Lamb

  1. In a bowl, mix garlic, ginger, oil, rosemary, thyme, paprika, black pepper, salt, and lemon juice.
  2. Rub the marinade all over the lamb loins and let rest for at least 1 hour (overnight for best flavor).


Step 2: Roast the Lamb

  1. Preheat your oven to 190°C (375°F).
  2. Place the lamb loins on a baking tray or roasting dish.
  3. Roast for 25–30 minutes, turning halfway through for even browning.
  4. If using a charcoal grill, oven, or jiko: grill slowly until nicely charred and juicy inside.
  5. Once done, remove and rest under foil for 10 minutes. Save the pan drippings.





 Step 3: Make the Tomato Sauce

  1. In a pan, heat oil (or the lamb drippings) over medium heat.
  2. Add onions and cook until soft and golden.
  3. Stir in garlic and cook for 1 minute.
  4. Add tomatoes and tomato paste. Cook until thick and oily (about 5–7 minutes).
  5. Add curry powder/masala, stock cube, and half a cup of water or broth.
  6. Simmer uncovered until the sauce is thick and flavorful.
  7. Taste and adjust salt and pepper.

Step 4: Serve

  1. Slice or serve the rested lamb loins whole.
  2. Pour the tomato sauce over, add it to the plate, or serve on the side.
  3. Pair with ugali, pilau rice, chapati, or sautéed greens.





Tips

  • Add a splash of red wine or vinegar to the sauce for deeper flavor.
  • If grilling, baste the lamb with leftover marinade for extra crust.
  • For spicy heat, add pilipili or a chopped chili to the sauce.

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