How To Make Dibi: Senegalese-Style Lamb

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken is lower in fat and pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

Cut lamb into big pieces to prevent it from drying on the grill.

Marinate lamb with Dijon mustard, red wine vinegar, lemon juice, black pepper, crushed pepper, olive oil, and salt. Wrap and refrigerate for at least 6 hours, preferably 24 hours.

Chop garlic for the marinade and add it to the lamb mixture.

Cut onions into larger slices and marinate them with Dijon mustard, red wine vinegar, lemon juice, garlic, and crushed pepper. Wrap and refrigerate for 24 hours.

Prepare collard greens by removing the stems and slicing them very thinly for quick cooking.

Make mustard sauce by mixing Dijon mustard, vinegar, lemon juice, olive oil, salt, and crushed pepper. Blend until smooth.

Grill the marinated lamb on a very hot grill for about 3-4 minutes on each side until caramelized.

Transfer the grilled lamb to a preheated oven at 400 degrees for 5-10 minutes to ensure it is tender and moist.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary