Inspired by Kenya’s national dish nyama chom, or grilled goat meat, the intensity of these tangy, spicy lamb ribs is perfectly balanced by the mildness of creamy sweet potatoes and spinach.
Cooking InstructionsDownload PDF
To make the marinade for the lamb, place the garlic cloves, onion, lemon juice, ginger, rosemary, chillies, 125ml olive oil, cumin, paprika, 3 tsp salt and 2 stock cubes in a food processor and blitz until coarse and just combined. Place the meat in a large dish and cover with half the marinade. Set the rest aside. Massage the marinade into the ribs, cover with foil and set aside for at least 2 hours or overnight.
Remove the meat from the fridge and allow it to reach room temperature.
Prepare the barbecue to a medium heat.
Place the ribs on the grill. Grill, covered, over indirect medium heat for approx. 15-30 minutes on each side. Baste with the extra marinade.
Meanwhile, to make the mash, peel and cube the potatoes and place in a large pot of salted water. Bring to a boil and cook until very tender, approx. 20 minutes. Drain the potatoes and mash until fluffy. Heat the milk and butter together and add to the potatoes. Mix until smooth and creamy.
To make the sautéed spinach, heat 1 tbsp of olive oil in a large pan and sauté the spinach until cooked through. Season with salt. Set aside and keep warm.
Once the ribs are tender, charred and cooked through, remove from the heat and rest for 10-20 minutes.
Serve the ribs with the mashed sweet potatoes and sautéed spinach.