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.

Comments

Post a Comment

Popular posts from this blog

61. Penne Pasta - Basil Mushrooms Tomato sauce.

Image
Basil Mushroom Tomato Sauce Ingredients 1/2 Onions (finely chopped) 3 cloves garlic(finely chopped) 8 tomatoes (Blended) 8 oz Mushrooms (roughly chopped) 1 Tbsp Olive oil 1/2 Tsp Thyme 1 Tbsp Basil 1/2 Tsp Salt & Pepper Method 1. On a medium heat pan, add oil, onions, and garlic.  Stir and cook until tender. (While waiting, wash the mushrooms and put them in a big bowl, add olive oil, salt, and thyme. Mix well and roast them in the oven at 350 degrees Fahrenheit for 25-30 minutes or until done.) 2. Add basil, tomatoes and simmer for 10-15 minutes. 3. Stir in the roasted mushrooms and cook for 5 minutes. Optional: Add your favorite cheese. Serve. Penne Pasta. Ingredients 1lb Penne Pasta 1 Tbsp Salt 1 Tbsp Olive Oil Water (Enough to cover the pasta) Method 1. Boil the water in a big pot. 2. Add salt, olive oil and penne pasta. 3. Cook until al dente 4. Drain the pasta and mix with the sauce. Serve.
Read more

63. Ratatouille (Mixed Vegetables Stew)

Image
Ingredients 1 Tbsp Cooking Oil 2 Green Peppers ( Medium Diced) 3 Tomatoes ( Medium Diced) 2 Zucchini ( Peeled, Medium Diced) 1 Egg plants ( Peeled, Medium Diced) 1 Chopped Onions ( Small Diced) Stock (Enough to cover the vegetables) 1/2 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Rosemary leaves 1/2 Tsp Oregano 1/2 Tsp Parsley Method 1. On a medium heat pan, add cooking oil and onions. Cook until tender then add peppers, zuchinni, eggplants and sweat these vegetables. 2. Add tomatoes and fill up to level with stock. 3. Add salt, pepper, herbs and cook the vegetables until done. Serve. Bon Appetit!!
Read more

95. Quinoa, Beans, and Avocado

Image
This simple , nourishing dish brings together the natural goodness of quinoa, the heartiness of beans, and the creamy richness of avocado. It’s a favorite for Kenyans looking for something wholesome, filling, and packed with energy.   Perfect for lunch, meal prep, or a light dinner, this bowl combines local and global flavors in a healthy, satisfying way. Whether you're plant-based, training, or just eating clean, it’s a great option that doesn't compromise on taste. For Beans Ingredients 2 cups cooked beans (any variety: red kidney, yellow beans, njahi, or black beans) 1 medium red onion, chopped 2 cloves garlic, minced 1 large tomato, chopped 1 tablespoon vegetable oil salt to taste black pepper to taste ½ teaspoon curry powder (optional) chopped coriander or dhania for garnish method Heat oil in a frying pan or sufuria over medium heat. Add chopped onions and sauté until soft and slightly golden. Add garlic and cook for about one minute until fragrant. Add the chop...
Read more