Senegalese Dibi

Instructions

1. Prepare the marinade
   In a large bowl, combine the vegetable oil, minced garlic, black pepper, paprika, cayenne pepper, and 1 teaspoon of salt. Mix well to form a paste. Add the lamb chunks and massage the marinade into the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours or overnight.
2. Make the onion relish
   Place the sliced red onions in a bowl and sprinkle with the remaining 1 teaspoon of salt. Add the diced Scotch bonnet pepper if using. Mix well and set aside to allow the onions to soften and release their juices, about 15-20 minutes.
3. Prepare the mustard sauce
   In a small bowl, whisk together the Dijon mustard, white vinegar, and lemon juice until smooth. Set aside at room temperature to allow the flavors to meld.
4. Grill the lamb
   Preheat a grill or grill pan to medium-high heat. Remove the lamb from the marinade and grill for 3-5 minutes per side for medium-rare, or longer depending on your preference and the thickness of the meat. The lamb should be charred on the outside but still juicy inside.
5. Rest and slice the meat
   Transfer the grilled lamb to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. After resting, slice some pieces thinly if desired, leaving others whole.
6. Serve the Dibi
   Arrange the grilled lamb on a platter. Top with the onion relish and drizzle with the mustard sauce. Garnish with chopped fresh parsley. Traditionally, Dibi is served with additional mustard sauce on the side and eaten with bare hands, accompanied by bread or rice.