---
title: Dibi (Senegalese Grilled Lamb)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/dibi-senegalese
---

Gather @lamb shoulder{1%kg}, @onion{3}, @dijon mustard{3%tbsp}, @roasted peanut{60%g}, @cayenne pepper{1%tsp} and @white vinegar{2%tbsp}.

Mix @garlic{4%clove}, salt and half the ground-peanut-cayenne mix into a rub, and work it into the lamb pieces on all sides.

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

Fire up the grill to high heat.

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

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

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

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