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Lamb With Onion-Mustard Sauce / Dibi |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lamb With Onion-Mustard Sauce / Dibi recipe on the web!!SENEGAL As a rule, West Africans favor stews and boiled dishes over grilled fare. But dibi (grilled lamb) is so popular in Senegal, it could qualify as an official state dish. You’ll find it being served at sidewalk stalls and roadside eateries throughout Dakar almost any time of day or night. All manner of lamb cuts hang in sanguine glory from the walls of the stall-chops, shoulders, legs, and organ meats. Customers simply point to the cut they want and the vendor cooks it on a simple grill, then slathers it with oniony mustard sauce. This princely repast is served up in foil or newspaper, and it’s so good you want to lick your fingers when you’re finished. The popularity of grilled lamb here can be explained by religion: Senegal is 95 percent Muslim. Arab traders brought the art of grilling, not to mention the love of lamb, to this West African nation. _ loin lamb chops (each about 4 ounces and 1 1/2 inches thick) or 12 rib lamb chops (each about 3 ounces and 1 inch thick) ___ c vegetable oil, plus 1 tablespoon Salt, to taste Black pepper, freshly ground, to taste _ onion, medium, finely chopped ___ c mustard, grainy French _ to 4 tbs water ___ tsp sugar (optional) 1. Preheat the grill to high. 2. Brush the lamb chops lightly on both sides with 1 tablespoon oil and season with salt and pepper. Place on a platter and let marinate while you prepare the sauce. 3. Combine the chopped onion, the 1/4 cup oil, and the mustard in a small, heavy saucepan and bring to a boil, stirring. Reduce the heat to low and simmer gently until the onion is soft and lightly browned, about 10 minutes, stirring frequently. Thin the mixture to sauce consistency with 3 tablespoons water, adding up to 1 tablespoon more, if needed. Remove from the heat and taste for seasoning, adding salt and pepper to taste, or the sugar if the sauce tastes too tart. Remove from the heat and cover to keep warm. 4. When ready to cook, oil the grill grate. Arrange the chops on the hot grate and grill, turning with tongs, until cooked to taste, 6 to 8 minutes per side for medium. 5. Transfer the chops to serving plates or a platter and spoon the onion mustard sauce on top. Serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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