Dibi (Senegalese Grilled Lamb)

Method

1. 1

   Mix garlic, salt and half the ground-peanut-cayenne mix into a rub, and work it into the lamb pieces on all sides.

   💡 Get right into the joints and folds — an even rub means an even crust.

2. 2

   Let the rubbed lamb rest 30 minutes so the garlic and spice can work into the meat.

3. 3

   Fire up the grill to high heat.

4. 4

   Grill the lamb over real fire until charred outside and blushing pink inside, 20–25 minutes, turning occasionally.

   💡 Char on the surface, faint pink at the bone — that's dibi done right, not well-done.

5. 5

   While the lamb grills, toss the sliced onions with mustard and vinegar in a bowl.

6. 6

   Soften the mustard onions briefly in a pan set at the grill's edge, just until they wilt.

7. 7

   Chop the lamb through the bone, pile it on paper, bury it in the mustard onions, and dust with the remaining kankankan mix.

   💡 Serve ON the paper. A plate makes it dinner; paper keeps it dibi.