🇸🇳 Senegalese Cuisine

Dibi

Grilled Lamb

Prep Time 45 min

Servings 4

Difficulty Medium

Calories 428 kcal

Tender pieces of lamb grilled over charcoal until smoky and charred, served with spiced onion sauce and mustard — Senegal's ultimate street-side feast.

Ingredients

1kg lamb ribs or leg, cut into pieces
2 large onions, sliced
2 tbsp Dijon mustard
2 tbsp vegetable oil
2 limes, juiced
1 scotch bonnet pepper, minced
Salt and pepper to taste
Spice mix: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin

Instructions

1 Season lamb with spice mix, oil, salt, and pepper. Marinate 30 minutes.
2 Light charcoal grill and let coals turn white-hot.
3 Grill lamb pieces, turning frequently, until charred outside and juicy inside, about 15-20 minutes.
4 Make onion sauce: combine sliced onions, mustard, lime juice, minced scotch bonnet, and salt.
5 Slice grilled lamb into bite-sized pieces on a cutting board.
6 Serve on paper with onion sauce drizzled on top and extra mustard on the side.

Did You Know?

Dibi joints in Dakar are open-air restaurants that operate from dusk until the small hours — the glow of charcoal grills and the smell of roasting lamb is the signature of Dakar nightlife.