Dibi Hausa de Dakar (Charcoal-Grilled Mustard & Pepper Spiced Lamb with Onions) – Authentic Senegal Recipe
Famous Dakar dibiterie street grill serving mustard-and-pepper crusted lamb under sweet onions.
- Country of Origin
- 🇸🇳 Senegal (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared lamb chops or cubes, Sizzling skillet-caramelized onions and bell peppers, Crusty baguette or roasted potatoes, Dijon mustard, Cracked black pepper
Ingredients for Dibi Hausa de Dakar (Charcoal-Grilled Mustard & Pepper Spiced Lamb with Onions) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared lamb chops or cubes, prepped into bite-sized pieces
- 1.5 cups sizzling skillet-caramelized onions and bell peppers, washed and trimmed
- 1 cup crusty baguette or roasted potatoes
- 1 medium onion and 3 cloves garlic, finely minced with Dijon mustard
- 1.5 tbsp traditional Senegal seasoning (cracked black pepper, garlic, kanankan spice rub)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together Dijon mustard, cracked black pepper, garlic, kanankan spice rub, cooking oil, and sea salt in a bowl to form a fragrant Senegal marinade.
- Coat seared lamb chops or cubes and sizzling skillet-caramelized onions and bell peppers thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared lamb chops or cubes and sizzling skillet-caramelized onions and bell peppers for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crusty baguette or roasted potatoes, and serve immediately.