Dibi Senegalese Grilled Lamb With Onion Mustard Sauce Recipes

DIBI (SENEGALESE GRILLED LAMB WITH ONION-MUSTARD SAUCE)

Steps:

• Preheat grill to high.
• Brush 1 tablespoon oil lightly over lamb on both sides.
• Season with salt and pepper. Set aside.
• Combine 1/4 cup oil, onion and mustard in a small, heavy saucepan.
• Bring to a boil, stirring.
• Reduce heat to low and simmer gently until the onion is soft, about 10 minutes, stirring frequently.
• Use water to thin mixture to sauce consistency.
• Add sugar if sauce is too tart.
• Remove from heat and cover to keep warm.
• Oil grill grate.
• Grill chops to desired degree of doneness, turning with tongs, 6-8 minutes per side for medium.
• Transfer chops to plate and spoon sauce on top.

SENEGALESE ONIONS

Steps:

• Place all ingredients in a sauce pan.
• Bring to a low boil.
• Stir, making sure that onions on the bottom do not over-cook or stick.
• Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
• Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
• Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
• Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
• Store the sauce/relish in the fridge; it last for several weeks.