Dibi Senegalese Grilled Lamb with Onion Mustard Sauce
Savor the bold and irresistible flavors of *Dibi Senegalese Grilled Lamb with Onion Mustard Sauce*, a West African culinary gem that’s perfect for elevating your next dinner feast. This dish features tender lamb, infused with a fragrant marinade of garlic, ground ginger, smoked paprika, and cayenne pepper, then expertly grilled to juicy perfection. The highlight is the savory onion mustard sauce—made with caramelized onions, Dijon mustard, and a touch of vinegar—that adds a tangy punch of flavor to every bite. Serve this masterpiece with warm slices of baguette or fluffy steamed rice for a complete, satisfying meal. Ideal for grill enthusiasts and lovers of global cuisine, this recipe is your gateway to the rich culinary traditions of Senegal.
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder or lamb chops
- 4 units Garlic cloves, minced
- 1 teaspoon Ground ginger
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 units Large onions, thinly sliced
- 3 tablespoons Dijon mustard
- 2 tablespoons White vinegar
- 0.5 cup Chicken broth or water
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 unit French baguette or rice (for serving)
Instructions
In a large mixing bowl, combine the minced garlic, ground ginger, smoked paprika, cayenne pepper, kosher salt, black pepper, and 2 tablespoons of vegetable oil. Mix to form a paste.
Rub the spice paste evenly all over the lamb pieces. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat your grill or grill pan to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
Grill the lamb for 5-7 minutes per side, depending on thickness and desired doneness. Remove from the grill and set aside to rest for 10 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become soft and golden brown, about 10 minutes.
Reduce the heat to low and stir in the Dijon mustard, white vinegar, and chicken broth or water. Cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve the grilled lamb on a plate or platter. Spoon the onion mustard sauce generously over the top.
Garnish with chopped parsley, if desired, and serve with slices of baguette or steamed rice on the side.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
