A lamb dibi faithful to the Senegalese spirit: well-seasoned meat, grilled until smoky and juicy, served with mustardy onions and lemon. It is generous, fragrant, just spicy enough, and perfect for sharing.
Ingredients
- 900 g boneless lamb shoulder
- 4 pieces yellow onions
- 2 pieces lemons
- 4 cloves garlic
- 3 tbsp Dijon mustard
- 4 tbsp peanut oil
- 1 tbsp white vinegar
- 1 tsp ground black pepper
- 1/2 tsp ground cayenne pepper
- 1 piece poultry bouillon cube
- to taste fine salt
- 0.25 bunches flat-leaf parsley
Method
- Cut the lamb into thick, even pieces, then dry them thoroughly with paper towels to promote good browning.
- Mash the garlic with the pepper, cayenne, crumbled bouillon cube, salt, mustard, lemon juice, and a drizzle of oil until you get a fragrant, glossy paste.
- Coat the lamb with this paste, massage to work the seasonings in, then let rest in the refrigerator until the meat distinctly smells of garlic, lemon, and mustard.
- Slice the onions, mix them with a little mustard, vinegar, lemon juice, oil, and salt, then let soften until they become supple but still crunchy.
- Strongly heat a grill, a griddle, or a large cast-iron skillet, then sear the lamb without moving it too much until you get a dark brown crust and slightly smoky edges.
- Flip the pieces and continue cooking until the outside is well grilled and the center remains juicy to the touch.
- Lower the heat slightly if the marinade browns too quickly, then finish cooking by turning the meat regularly to keep an even crust without drying it out.
- Let the lamb rest off the heat under a sheet of parchment paper or aluminum foil, allowing the juices to distribute and the meat to relax.
- Serve hot with the mustardy onions, chopped parsley, and lemon wedges, pouring any juices released by the meat over the top.
Nutrition
Per serving
- Energy
- 552.7 kcal
- Protein
- 42.55 g
- Carbohydrate
- 9.3 g
- Fat
- 39.51 g
- Fibre
- 2.51 g
- Calcium
- 24.13 mg
- Iron
- 0.57 mg
- Magnesium
- 14.44 mg
