Nyama Choma with Kachumbari
Salty, lemony grilled lamb chops with a sharp fresh tomato and onion salad, the Kenyan way to do a barbecue.
- Time40 min plus marinating
- LevelEasy
- Costabout £3.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the garlic, ginger, lemon juice, oil, sea salt and pepper in a large bowl. Add the lamb, turn it well to coat, then cover and marinate in the fridge for at least 2 hours, or overnight.
120 min - 2
For the kachumbari, rinse the sliced onion in cold water for 2 minutes, then drain well. Mix with the tomatoes, green chilli, coriander, lime juice and salt. Leave it to sit while the lamb cooks.
- 3
Heat a barbecue, or a grill set to high. Take the lamb out of the fridge 20 minutes before cooking.
- 4
Cook the chops for 5 to 6 minutes on each side, turning once, until deeply browned and just cooked through. Cook thick chops a little longer.
11 min - 5
Rest the meat for 5 minutes, then serve with the kachumbari and ugali or sukuma wiki.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.