Dibi (Senegalese Grilled Lamb)

🛒 Ingredients

• Lamb shoulder, boneless 200 g · 500 kcal
• Onion 75 g · 30 kcal
• Dijon mustard 15 g · 15 kcal
• Garlic clove 5 g · 7 kcal
• Lime juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Slice the lamb shoulder into thin pieces, about 1/4 inch thick. In a bowl, combine the lamb with minced garlic, half of the Dijon mustard, salt, and pepper; mix well to coat.
2. Marinate the lamb for at least 30 minutes at room temperature, or ideally, 2-4 hours in the refrigerator. Meanwhile, thinly slice the onion into rings or half-moons.
3. Preheat a grill or a heavy-bottomed pan to medium-high heat. Grill the lamb slices for 2-3 minutes per side until nicely browned and cooked through.
4. In a serving bowl, toss the sliced raw onions with the remaining Dijon mustard and lime juice. Arrange the grilled lamb over the seasoned onions.
5. Serve Dibi immediately, traditionally garnished with extra lime wedges and sometimes a sprinkle of fresh parsley or cilantro for color and freshness.