Slow Roasted Dibi Lamb Recipe

Name: Dibi-Style Leg of Lamb
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: Leg of Lamb; 3 sprigs thyme (leaves chopped); 2 tablespoons Dijon mustard (plus more for serving); 2 tablespoons ground cumin; 2 tablespoons salt; 2 tablespoons freshly ground black pepper; 2 tablespoons vegetable oil; 2 large yellow onions (thinly sliced); 1/4 cup water; Baguettes for serving; Tamarind Kani Sauce (for serving (recipe follows)); 1 tbsp peanut oil; 1 large yellow onion (coarsely chopped ); 1 large garlic clove (chopped ); 6 plum tomatoes (coarsely chopped ); 1 scotch bonnet pepper (coarsely chopped ); 1 bay leaf, dried; 2 tbsp tamarind pasta; 1 tbsp sugar; 2 tbsp fish sauce

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In Senegal and other parts of Africa, small eateries called dibiteries serve slow roasted dibi lamb and goat meat as a street food. The meat is wrapped in kraft paper and placed in the back of wood-burning clay ovens or on coals in a hole, covered, and slowly cooked until tender and succulent. You can replicate the process in a oven on low heat and use a brown paper bag if needed. The leg will cook for the better part of the day, but your patience will pay off in slabs of juicy meat, falling off the bone. Although it will take 8 hours to roast it will probably only take you 15 minutes to prepare.

The fiery kani sauce is a very common, tangy mustard sauce and can be served with pretty much anything–just like ketchup. It can be purchased already bottled or easily made at home and adjusted to your personal taste.

Slow roasted lamb served by Chef Thiam

This recipe is used with permission from Chef Pierre Thiam. Find more of his recipes in his book Senegal: Modern Senegalese Recipes from the Source to the Bowl and on his website.

Chef Pierre Thiam

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

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Dibi-Style Leg of Lamb

Dibi-Style cooked leg of lamb is slow roasted, wrapped in parchment.

Course Main Course

Cuisine African

Keyword dibi lamb recipe, Lamb, Slow roasted

Prep Time 15

Cook Time 8

Total Time 8 15

Servings People

Calories 38kcal

Cost 75

Equipment

1 Sheet of kraft paper or parchment or a paper grocery bag in a pinch.

Ingredients

Roast Dibi Lamb

Leg of Lamb
3 sprigs thyme leaves chopped
2 tablespoons Dijon mustard plus more for serving
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons vegetable oil
2 large yellow onions thinly sliced
1/4 cup water
Baguettes for serving
Tamarind Kani Sauce for serving (recipe follows)

Tamarind Kani Mustard Sauce

1 tbsp peanut oil
1 large yellow onion coarsely chopped
1 large garlic clove chopped
6 plum tomatoes coarsely chopped
1 scotch bonnet pepper coarsely chopped
1 bay leaf, dried
2 tbsp tamarind pasta
1 tbsp sugar
2 tbsp fish sauce

Instructions

Roast Lamb Dibi

Preheat the oven to 275 °F
Combine thyme, mustard, cumin, salt, pepper and oil. Rub over the leg of lamb.
Line a baking sheet with a piece of kraft paper large enough to enclose the lamb and onions. Spread the onions in a layer in the center of the paper and lay the lamb on top. Carefully pour the water around the leg.
Fold the paper tightly around the lamb and onions, enclosing them like a package. Make sure the paper is completely sealed. A clean paper grocery bag tied closed is another option.
Place the lamb on the baking sheet in the oven and roast for 8 hours. The lamb is done when the meat pulls away and is tender. Serve the meat from the paper cut into bite sized pieces alongside the caramelized onions or on a platter with baguette chunks, extra mustard and kani sauce on the side.

Tamarind Kani Mustard Sauce

In a saucepan, heat the oil over medium-low heat. Cook the onion and garlic, stirring frequently, until soft and fragrant. Add the tomatoes, Scotch bonnet, and bay leaf. Simmer for 15 minutes, or until thick like a chutney, stirring occasionally with a wooden spoon and adding a little water if necessary.
Add the tamarind, sugar and fish sauce and season with salt and pepper to taste. Remove the bay leaf and puree in a food processor or blender until smooth. Store in the refrigerator in an airtight container for up to 3 weeks.Makes about 1 cup.