Kenyan grilled lamb nyama choma

Start the nyama choma with the marinade. Peel and crush the garlic into a paste, then mix it in a larger bowl with the olive oil, lemon juice and a pinch of salt. Cut the lamb into large pieces and coat them thoroughly on all sides.

Place the meat in a sealable container or bag and refrigerate for at least 2 hours, ideally overnight. The marinade tenderizes the meat and gives it a rich flavor.

Heat the grill to a high temperature and let it get thoroughly hot. Take the meat out of the fridge 30 minutes ahead so it reaches room temperature. Lay the pieces on the hot grate and grill for about 15 minutes per side, turning regularly.

The meat is done when it is golden-brown outside and stays juicy within. Let it rest for 5 minutes. Serve traditionally with ugali and chapati, adding fresh vegetables and tomato salsa.