Day 10: Back to Senegal
Day 10 of the World Cup of BBQ sees a 2nd cook from Senegal. This time I have gone for a Lamb dish called Lamb Dibi, which like the Chicken Yassa from Senegal has a Mustard and Onion influence.
Lamb Dibi is a Senegalese Street Food. It is cooked by grilling the meat, and topping with a tangy Mustard Sauce, served on a French Baguette.
Preparation and the Cook
This cook called for an overnight marinade for the Lamb followed by cooking the Lamb on the BBQ.
This was another cook completed on the Aldi Kamado, cooking the Lamb over direct heat. The meat took around 12 minutes in total, but don’t cook to time but to temperature. This is something I have adjusted to over the years. Whilst this can be frustrating for people you are cooking for, cooking to temperature will make sure you get the best possible results.
I cooked the Lamb until the internal temperature was at 65°C and then let it rest for 5 minutes (wrapped tightly in foil) before roughly chopping. Next, I added to the ‘toasted’ Baguette and topped with the Mustard Sauce, before tucking in.
The Verdict
I absolutely loved this dish. Originally, I had planned to use Lamb Leg Steaks to make sure I got a really tender cut but using Lamb Chump Chops worked really well.
I also loved the Mustard flavour in this dish. It was just right – not too overwhelming. Another great recipe from Senegal!
Lamb Dibi
Ingredients
For the marinade
- 4 Lamb Chump Chops
- 3 tbsp Olive Oil
- 2 tbsp Dijon Mustard
- 1 tbsp Haendlmaier Sweet Bavarian Mustard
- 2 Garlic Cloves (crushed)
- 2 tbsp Red Wine Vinegar
- 1 tsp Crushed Chilli Flakes
- 1 Rind of a Lemon
- 1 Juice of a Lemon
- 2 Onions (sliced)
For the Mustard Sauce
- 2 tbsp Dijon Mustard
- 2 tbsp Haendlmaier Sweet Bavarian Mustard
- 3 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- ½ tsp Crushed Chilli Flakes
- 1 Juice of a Lemon
- 1 tsp Sea Salt
Instructions
- Start by combining all the ingredients for the marinade and mix well. Place the Lamb in a large dish and pour over the marinade. Get you hands into the mix and make sure the Lamb is liberally covered. Place in the fridge overnight.
- Prepare your BBQ for direct cooking, aiming for a temperature of 180°C to 200°C. As the BBQ is coming up to temperature, remove the Lamb from the marinade and place to one side. Try to remove the Onions from the Lamb.
- Add the marinade ingredients to a pan on a low heat and start cooking the onions. Cook for around 7 minutes and then add the Mustard Sauce ingredients, mixing well. Keep stirring these and reducing the liquid. If it gets too thick add a little water.
- Once your BBQ is ready to cook on, quickly toast your Baguette. This is an optional step but I like my bread a little toasted and I also think it helps to prevent the bread getting too soggy.
- Next cook your Lamb. I was aiming for an internal temperature of 65°C which took around 12 minutes.
- Once ready remove from the grill and allow them to rest. I tightly wrapped them in foil for 4-5 minutes to rest, before dicing.
- Add your Baguette to a plate and add the diced Lamb before spooning over the Onion / Mustard Sauce. Enjoy!!!
