• Preheat your oven to 325°F (163°C).
• Trim excess fat from the lamb, leaving a thin layer for flavor and moisture.
• Using a narrow blade cut a dozen deep, narrow pockets in the meat and fill them with sliced garlic
• Score the lamb with a sharp knife.

Make the Marinade:

• In a bowl, mix minced garlic, harissa paste, cumin, coriander, cinnamon, ginger, salt, black pepper, olive oil, lemon zest, and lemon juice to form a thick paste.

Marinade the lamb:

• Rub the harissa marinade all over the lamb, making sure to get it into the scored cuts and garlic-filled pockets
• Allow the lamb to marinate for at least 1-2 hours or overnight in the refrigerator for more flavor.

Roast the Lamb:

• Place quarted red onions, sliced carrots and a large bulb of garlic cut in half (across the cloves) in to the roasting pan with 4 tbsp of olice oit
• Place the marinated lamb on a rack in a roasting pan, fat side up.
• Roast in the preheated oven until the internal temperature reaches your desired level of doneness (about 20 minutes per pound).

Baste and Rest:

• Baste the lamb with its juices every 20-30 minutes to keep it moist.
• Once done, remove from the oven, cover with a layer of foil and then a tea-towel and let it rest for 15-20 minutes before carving.

Garnish and Serve:

• Garnish with fresh mint leaves if desired.
• Carve the lamb into 5mm slices and serve with couscous, rice, or flatbread or with roast potatoes and steamed/glazed vegetables

• Clean the lobster thoroughly, removing any dirt or impurities.
• In a blender or food processor, combine the red bell peppers, scotch bonnet peppers, onions, garlic, and ginger. Blend until you have a smooth paste.
• Heat some vegetable oil in a pan and add the blended pepper mixture. Cook until the mixture thickens and the oil separates from the pepper.
• Season the pepper mixture with seasoning cubes and salt to taste.
• Marinate the cleaned lobster with the pepper mixture, ensuring each crayfish is well coated. You can let it marinate for at least 30 minutes to allow the flavors to infuse.
• Preheat your grill or oven to medium-high heat.
• Place the marinated lobster on the grill or in a grilling pan and cook until they are fully done. The cooking time may vary depending on the size of the crayfish and the heat of the grill.
• Turn the lobster occasionally to ensure even cooking and prevent them from burning.
• Once the lobster is cooked and has a slightly charred appearance, remove them from the grill.
• Serve the Lagos grilled lobster hot as a delicious and flavorful appetiser or as a side dish, or as a main course with Jollof rice.

• In a pan, dry roast the cumin seeds, coriander seeds, and fenugreek leaves until they become fragrant. Let them cool.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Chicken

• Wash the chicken pieces thoroughly and make 2-3 deep cuts in each piece to allow the marinade to penetrate.
• In a large mixing bowl, combine the yogurt, lemon juice, Tandoori masala, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, vegetable oil, and salt. Mix well to form a smooth marinade.
• Add the chicken pieces to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 475°F (245°C) or prepare a red-hot charcoal barbecue grill. If you have a tandoor oven, you can use that for a more authentic experience.
• Arrange the marinated chicken pieces on a baking tray lined with aluminum foil or place them on a wire rack set over a baking tray to allow the excess marinade to drip off.
• Bake/grill the chicken for 25-30 minutes, or until the chicken is cooked through and slightly charred, flipping the pieces halfway through and basting with any leftover marinade.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with chopped coriander and serve hot with lemon wedges, sliced onions, and mint chutney.

Tandoori masala

• Light the charcoal grill or preheat your oven to 400°F (200°C).
• Wash and trim the tough ends off the asparagus spears.
• In a small saucepan, combine the soy sauce, mirin, and honey. Bring to a simmer over medium heat and let it cook for 2-3 minutes until slightly thickened.
• Wrap each asparagus spear with a belly pork rasher.
• Place the wrapped asparagus on a baking sheet lined with parchment paper.
• Brush the asparagus and pork with the glaze.
• Sprinkle sesame seeds over the asparagus.
• Cut into 3cm lengths, place on skewers and grill over the redhot coals or bake in the preheated oven for 10-12 minutes, or until the asparagus is tender and the belly pork is cooked through and slightly crispy.

• Combine all the marinade ingredients and blend until smooth in a food processor or blender.

Marinade

• Place the chicken pieces in a large bowl or a resealable plastic bag and pour the marinade over the chicken. Make sure the chicken is well coated with the marinade. If using a plastic bag, press out the air and seal it. Marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.

Grill/Bake/Barbecue

• Preheat your grill to medium-high heat or preheat your oven to 190°C. Better still, fire up the barbecue and wait until the coals are glowing red.
• If grilling, oil the grill grates to prevent sticking. If baking, place the chicken pieces on a baking sheet lined with foil or parchment paper. If barbecuing on a charcoal grill, oil the grill to prevent sticking.
• Grill or bake the chicken for about 25-30 minutes, turning occasionally, until the chicken is cooked through and the juices run clear. If you prefer a charred and smoky flavor, you can cook the chicken over a charcoal grill.
• Serve the jerk chicken hot with your favourite side dishes, such as rice and peas, coleslaw, and/or roasted vegetables.

• In a large bowl, combine the camel meat chunks with the chopped onions, minced garlic, cumin, coriander, paprika, turmeric, salt, pepper, and olive oil. Mix well to ensure the meat is evenly coated with the spices. Let the mixture marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
• Prepare your grill or barbecue to medium-high heat.
• Thread the marinated camel meat onto skewers, ensuring the pieces are packed closely together.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness. Make sure not to overcook the meat as it can become tough.
• Once the meat is cooked, remove it from the grill and let it rest for a few minutes.
• Squeeze fresh lemon juice over the grilled camel meat for added flavor.
• Garnish with fresh cilantro or parsley.
• Serve the Hilib Ari hot with your choice of side dishes like rice, chapati, or Somali flatbread (canjeero).