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Dinner with Idi Amin: Roasted Lamb & Oranges

This dish blends East African tradition with Idi Amin’s unusual obsession with oranges. The lamb is marinated with spices and citrus, then roasted until tender and served with white rice and slices of fresh oranges. It is simple, flavorful, and ties directly to the foods that Amin enjoyed both in Uganda and during his later years in exile.
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Prep Time 20 minutes
Cook Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 –2 lbs lamb leg shoulder, or ribs (bone-in, skin on if possible)
  • 3 tbsp coarse salt
  • 2 tbsp crushed black pepper
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tbsp garlic powder
  • 2 tbsp ginger powder
  • 3 tbsp olive oil or ghee, for richness
  • Juice of 1 orange
  • 2 –3 fresh oranges sliced into thick rounds for serving
  • White rice for side

Instructions
 

  1. Preheat your oven to 375°F (190°C).
  2. Pat the lamb dry and rub generously with salt, black pepper, coriander, cumin, garlic, and ginger powders.
  3. Drizzle with olive oil and the juice of one orange, massaging the marinade into the meat. Let it rest at least 30 minutes (or overnight in the fridge for deeper flavor).
  4. Place the lamb in a roasting pan and cook for 60–75 minutes, or until the exterior is crisp and the inside is tender. For extra crispiness, sear the lamb in a hot skillet before roasting.
  5. Slice and serve with thick orange rounds on the side, plus a helping of white rice to soak up the juices.

Video

Notes

  • Marinade matters — The orange juice not only adds flavor but also tenderizes the lamb. Letting the meat sit in the marinade for at least an hour deepens the taste.
 
  • Crisp the edges — For that beautiful golden crust, start the lamb at high heat for 15 minutes, then lower the temperature for the rest of the roast.
 
  • Balance the sweetness — Oranges can make the dish lean sweet, so serving with a salty rice side (seasoned with a touch of broth or stock) keeps everything balanced.