Attieke Poulet & Juice Recipe

Prepare the marinade

In a large bowl, combine minced garlic, grated ginger, lemon juice, olive oil, soy sauce, smoked paprika, ground coriander, ground cumin, brown sugar (or honey), thyme, salt, black pepper and optional chili flakes. Whisk until smooth.

Marinate the lamb

Place the lamb pieces in the bowl with the marinade. Massage the marinade into the meat so every piece is coated. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Bring to room temperature

Remove lamb from refrigerator 30 minutes before grilling to take the chill off. Reserve any excess marinade for basting (do not use raw marinade after contact with raw meat unless boiled).

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (about 200–230°C / 400–450°F). Oil the grates lightly to prevent sticking.

Grill the lamb

Place lamb pieces on the hot grill. Cook about 4–6 minutes per side depending on thickness, turning once, until crusted and internal temperature reaches 60–65°C (140–150°F) for medium-rare to medium. Baste once with reserved boiled marinade or a little extra olive oil during cooking if desired.

Rest and slice

Transfer grilled lamb to a cutting board, tent loosely with foil and rest 8–10 minutes to allow juices to redistribute. Slice against the grain into serving pieces and sprinkle with fresh herbs.

Rehydrate attiéké

Place the instant attiéké in a large bowl. Bring the water with a pinch of salt to near boiling and pour over the attiéké gradually while fluffing with a fork. Cover and let sit 5–8 minutes, then fluff to separate grains.

Finish attiéké

Drizzle vegetable oil and lime or lemon juice over the fluffed attiéké, season with 1/2 tsp salt (adjust to taste) and mix gently. Stir in sliced spring onion and chopped parsley or cilantro if using. Keep warm until serving.

Optional toast

For a slightly toasted flavor, heat a non-stick skillet over medium heat, add the rehydrated attiéké and toast, stirring, for 3–4 minutes before finishing with oil and herbs.

Prepare fruit

Peel and segment the oranges, remove any seeds. Cut pineapple into chunks if not already prepared. Peel and roughly chop the ginger.

Blend and strain

In a blender, combine orange segments, pineapple, ginger, cold water or coconut water and honey or agave if using. Blend until smooth. Taste and adjust sweetness. For a clearer juice, pour the blended mixture through a fine mesh sieve into a pitcher, pressing solids to extract liquid.

Chill and serve

Stir in ice cubes or serve juice over ice. Garnish with a small wedge of lime on the glass rim if desired.

Plate the dish

Place a portion of attiéké on each plate (if using), top or arrange beside it with slices of rested grilled lamb. Garnish with lemon or lime wedges and sprinkle fresh herbs over the lamb and attiéké.

Serve immediately with fresh juice on the side. Provide extra lemon/lime wedges for squeezing over the lamb.