Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce) Recipe

My fellow foodies, gather round! I have a recipe that will take your taste buds on a journey to the vibrant streets of Senegal. Allow me to introduce you to the delectable dish known as Dibi – Senegalese Grilled Lamb with Onion-Mustard Sauce.

As someone who is always on the lookout for unique and flavorful meals, I was hooked from my very first bite of dibi. The juicy, tender lamb cooked to perfection on the grill is just the beginning. It’s when you add the tangy and savory onion-mustard sauce that this dish becomes a true standout.

From the bustling markets to fine dining establishments, Senegal’s street food scene offers up some of the most unforgettable dishes – and dibi is certainly one of them. This West African favorite is an instant classic and a must-try for anyone looking to explore new flavors and tastes.

But don’t just take my word for it, join me in trying out this mouthwatering dish for yourself. With this recipe, I promise you’ll experience an explosion of delectable flavors that will keep you coming back for more. Are you ready? Let’s get grilling!

Why You’ll Love This Recipe

Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce)
Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce)

Are you tired of the same old grilled lamb recipes that lack flavor and excitement? Look no further than Dibi, the Senegalese grilled lamb with onion-mustard sauce. This dish is perfect for those who want to spice up their grilling game and try something new.

One reason you’ll love this recipe is because it’s packed with bold flavors that will leave your taste buds dancing. The tender lamb is seasoned with salt and pepper, then marinated overnight with sweet onions and a tangy mustard sauce classic to Senegalese street food. The result is a vice tender lamb that melts in your mouth.

Furthermore, this dish can be served with a variety of side dishes, making it perfect for any occasion. I recommend pairing it with Jollof rice- another popular West African dish- for a full Senegalese experience. This combination of flavors will have you hopping on a plane to Dakar in no time!

Lastly, this recipe is incredibly easy to make, even for novice grillers. Just preheat your grill to high heat, cut the lamb into bite-sized pieces and grill until cooked through. Mix together the onion-mustard sauce and drizzle over the grilled lamb for a mouth-watering finish.

Overall, Dibi Senegalese grilled lamb with onion-mustard sauce is perfect for those looking to step out of their comfort zone and indulge in a bold new culinary adventure. Its unique combination of deliciously spiced tender meat and tangy sauces promises pure satisfaction at any meal!

Ingredient List

 Tender marinated lamb grilled to perfection
Tender marinated lamb grilled to perfection

Get Your Ingredients Ready

Before we start, let’s make sure we have all our ingredients ready to go. Here is what you will need for this Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce) recipe:

  • 8 lamb loin chops (1 lb)
  • 1 medium onion finely chopped
  • 1 tablespoon oil
  • Salt and pepper to taste
  • Afra Dibi Marinade:
    • ¼ cup vegetable oil
    • 1 tablespoon salt
    • 1 tablespoon pepper
    • Sweet onions, sliced (optional)
  • Onion Mustard Sauce (Dibi Sauce):
    • 1 medium onion finely chopped
    • ¼ cup French mustard
    • 1 tablespoon sugar
    • Water
    • Salt and pepper to taste

All these ingredients should be available at your local grocery store; if not, check out specialty food stores or online retailers.

The Recipe How-To

Now it’s time to get down to business and grill up some mouth-watering Dibi Senegalese lamb with onion-mustard sauce, perfect for a hot summer day or a cozy winter dinner. But before we jump into the specifics of the cooking process, ensure that you’ve got all the ingredients on hand.

Gather Your Ingredients

Here’s what you’ll need for this recipe:
8 lamb loin chops
1 medium onion, finely chopped
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon pepper
For the Onion-Mustard Sauce:
1/4 cup French mustard
1/4 cup vegetable oil
1 tablespoon sugar
1 tablespoon water

Prepare the Lamb

To start, mix together 1 tablespoon of salt and pepper, then season each lamb chop on both sides with the seasoning mixture. Next, cut the lamb into bite-size pieces, no bigger than 2 inches, taking care to remove excess fat.

Marinate Overnight

Place the lamb in a bowl, add the chopped onion, then drizzle about 1/4 cup of vegetable oil over everything. Mix well until everything is evenly distributed. Cover with plastic wrap then refrigerate overnight to let the flavors meld together.

Grill High & Fast

When you’re ready to cook, preheat your grill on high heat. While waiting for the grill to warm up, take out the marinated lamb and bring down to room temperature.

Once the grill is sufficiently hot, brush it with some oil to prevent sticking. Place lamb pieces on skewers or directly onto the grill grates, taking care to leave spaces between each piece. Cook for about 3 minutes per side or until browned with charred edges but still juicy inside.

Don’t Overcook It!

The key is not to overcook it; otherwise, it will become too tough and dry. Once done, take off from the heat and let rest for about 5 minutes.

Make The Onion-Mustard Sauce

While waiting for your lamb to rest off-heat make your Onion-Mustard sauce by whisking together 1/4 cup of French mustard with 1/4 cup of vegetable oil until combined. Add in 1 tbsp sugar and 1 tbsp water then whisk again until even consistency is reached.

Serve And Enjoy!

Serve your grilled lamb dibi immediately with onion-mustard sauce on top or on the side as a dipping sauce. The tangy mustard and caramelized onions are perfect balanced flavors that complement this tender lamb afra laced with an irresistible aroma of smoke.

Enjoy your delicious meal!

Substitutions and Variations

 Sizzling hot off the grill and ready to be devoured
Sizzling hot off the grill and ready to be devoured

Now, if you’re short on some of the ingredients, or just want to mix things up a little bit, you can make some substitutions and variations in this dibi recipe.

Firstly, instead of lamb loin chops, you can use other lamb cuts like leg or shoulder cut into bite-size pieces for the dibi. The flavor may slightly differ, but it will still taste great when marinated and grilled to perfection.

If you prefer a spicier kick to your dibi, add a small amount of cayenne pepper or chili powder to the seasoning mixture. It will bring a bit of heat that pairs well with the tangy mustard sauce.

For those who are vegetarian or don’t eat lamb, you can try substituting the lamb with vegetables or plant-based meat substitutes. This will give you an amazing vegan twist on this classic Senegalese street food.

If you find it challenging to source grainy French mustard, Dijon mustard works too. However, it’s essential to go easy on the quantity since Dijon has a stronger taste than grainy French mustard.

Additionally, this recipe pairs well with some traditional West African side dishes like Jollof rice, grilled plantains or yams. You can try out these different sides to your dibi for a more authentic Senegalese experience.

In summary, don’t be afraid to experiment and try new variations on this classic Senegalese street food. Whether you’re vegetarian, like it spicy or are after a more authentic experience with West African side dishes, there is always room for variation and creativity in cooking.

Serving and Pairing

 A true taste of Senegalese flavors
A true taste of Senegalese flavors

There’s nothing quite like the sizzling sound of lamb dibi being cooked to perfection on a grill. Once you take your first bite of these tender lamb chops, you’ll know why dibi is such a beloved Senegalese street food.

When it comes to serving these juicy cuts of grilled lamb, there are many options. One classic choice is to serve them with a side of jollof rice, a West African staple made with tomato sauce and spices. Another traditional pairing is attieke, a fluffy and tangy cassava couscous that perfectly complements the flavors of the mustard sauce.

Don’t be afraid to get creative with your serving suggestions, though! You can try pairing dibi with roasted sweet potatoes, griddled plantains or even a crisp green salad.

To enhance the flavors of this dish, I highly recommend pairing it with a cold beer or a bold red wine such as Shiraz or Syrah. For those who prefer non-alcoholic beverages, opt for iced tea or soda water spiked with a squeeze of lime for a refreshing sip.

No matter how you decide to serve and pair dibi, one thing is for sure: once you try the spicy-sweet combination of tangy onion mustard sauce and perfectly grilled lamb, you’ll be hooked on this Senegalese street food classic.

Make-Ahead, Storing and Reheating

 The perfect dish to impress your dinner guests
The perfect dish to impress your dinner guests

As with all grilled meats, it’s best to enjoy dibi immediately after cooking. However, if you need to make this dish ahead of time or have leftovers, there are a few options for storing and reheating.

To make-ahead, marinate the lamb overnight and grill it up until it is almost cooked through. Then let it cool down and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the lamb in a pan over medium heat until heated through.

If you have leftover already grilled lamb, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a pan with a tablespoon of oil or water over medium heat until heated through.

For longer storage, place cooled grilled lamb in an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat frozen lamb, allow it to thaw in the refrigerator overnight before reheating using one of the methods mentioned above.

When reheating, be careful not to overcook the lamb as it can become tough and dry. The key is to warm it just enough so that it retains its moisture and tenderness.

So if you happen to have some leftovers or want to plan ahead for your next gathering, remember that dibi can easily be stored and reheated without losing any of its classic Senegalese flavors.

Tips for Perfect Results

 Juicy and succulent lamb that melts in your mouth
Juicy and succulent lamb that melts in your mouth

As a BBQ chef, I understand that everyone wants to have perfectly grilled lamb, juicy and flavorful, and paired with a delicious onion-mustard sauce. In this section, I’ll share my tips on how to get the most out of this dibi senegalese recipe.

Firstly, you should marinate the lamb overnight to enhance its flavor. Marinating is an excellent method for keeping your meat moist and tender while creating extra flavor. The marinade will absorb into the meat deeply when it is marinated overnight and grilled to perfection the next day.

Secondly, preheat the grill before adding the lamb loin chops. I suggest heating the grill up to high heat to ensure you get a nice sear with dark char marks. This helps create that classic senegalese street food flavor as well.

Thirdly, season your lamb with salt and pepper before grilling. This technique works well because it creates a tasty crust on your lamb loin chops once they’re grilled. Seasoning also plays a vital role in enhancing the flavor of the overall dish.

Next, let your lamb rest after grilling before slicing and serving. This method allows the juices from the meat to redistribute within itself properly, which keeps them intact when slicing it. Therefore, when showcasing your grilled lamb onion mustard sauce masterpiece regularly, you’ll receive compliments on how juicy and tender the meat is.

When preparing the onion-mustard sauce, choose French mustard instead of grainy French mustard if you want a smooth texture. The grainy mustard sauce adds an entirely different taste experience than typical American or French-style sauces.

Lastly, If you can’t find lamb loin chops at your local butcher’s shop or grocery store, then use other types of cuts such as leg of lamb or shoulder chops instead. However, remember to adjust your cooking time accordingly because different cuts need different cooking times.

These tips will assist you in achieving outstanding results when making dibi senegalese – grilled lamb with onion-mustard sauce.

Bottom Line

So there you have it, folks. The recipe for an amazing and traditional Senegalese street food, Dibi! This grilled lamb with onion-mustard sauce is a must-try not just for meat lovers but also for those who are searching for new flavors and authentic dishes.

With the perfect balance of sweet and tangy flavors, this dish will surely leave a lasting impression in your taste buds. And with its easy-to-follow directions and simple ingredients, there’s no reason not to try this recipe at home.

So why settle for ordinary when you can have something extraordinary? Try this classic Senegalese dish, and I promise you won’t be disappointed. It’s time to spice up your taste buds and add more diversity to your culinary palate by indulging in some delicious Dibi.

Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce)

Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce) Recipe

Adapted from The Barbecue Bible.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Senegalese
Calories 750.5 kcal


  • 8 lamb loin chops
  • 1 tablespoon vegetable oil
  • 1/4 cup vegetable oil
  • salt
  • pepper
  • 1 medium onion, finely chopped
  • 1/4 cup grainy French mustard
  • 3 -4 tablespoons water
  • 1/2 teaspoon sugar (optional)


  • 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.



Serving: 246gCalories: 750.5kcalCarbohydrates: 2.6gProtein: 31.3gFat: 67.7gSaturated Fat: 24.6gCholesterol: 140.6mgSodium: 107.8mgFiber: 0.5gSugar: 1.2g
Keyword < 30 Mins, African, Lamb/Sheep, Meat
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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.