Lamb dishes
Lamb dibi – home oven version
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Dibi is roasted meat served in Senegalese dibiteries with onions and punchy accompaniments. This explicitly adapted home oven version first cooks lamb shoulder covered, then browns it under the grill.
Timing
- Preparation: about 20 minutes; cooking and browning: about 105 minutes
- Resting: 10 minutes
- Total time: about 135 minutes, longer for tougher meat
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 340 kcal
- Protein
- ≈ 50.9 g
- Carbohydrates
- ≈ 4.8 g
- Fat
- ≈ 12.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Lamb uses the BLS raw boneless shoulder reference. All meat, onions and mustard sauce are counted; unmeasured fat loss in drained juices is not deducted. Bread is excluded.
Quantity assumptions and ingredient mapping
- 1000 g boneless lamb shoulder · ≈ 1000.0 g · Assumed quantity / reference product
- 300 g onions · ≈ 300.0 g · Assumed quantity / reference product
- 80 ml water for the roasting dish · ≈ 80.0 g · Assumed quantity / reference product
- 40 g medium-hot mustard · ≈ 40.0 g · Assumed quantity / reference product
- 30 ml white wine vinegar · ≈ 30.0 g · Assumed quantity / reference product
- 20 ml water for the mustard sauce · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1000 g boneless lamb shoulder
- 300 g onions
- 80 ml water for the roasting dish
- 8 g salt
- 2 g black pepper, divided
- 40 g medium-hot mustard
- 30 ml white wine vinegar
- 20 ml water for the mustard sauce
Instructions
- Preheat oven to 200°C conventional. Pat lamb dry, remove coarse sinew and cut into roughly 4 cm chunks. Do not wash raw meat. Peel onions and cut into thick wedges.
- Mix meat, onions, salt and 1 g pepper in a heavy roasting dish, add 80 ml water and cover tightly with a fitted lid. Cook for about 90 minutes, checking after 60 minutes. Add a little hot water if the base dries out. Meat should separate easily with a fork; otherwise cook covered for longer.
- Remove lid and pour excess released liquid into a heatproof bowl. Brown meat and onions under the oven grill for about 10–15 minutes, turning once and watching continuously. Do not use burning paper to create smoke.
- Mix mustard with vinegar, 20 ml water and remaining 1 g pepper. Rest lamb for 10 minutes, arrange with onions on a platter and serve the sauce separately.
Tips
- The oven version does not reproduce a traditional charcoal fire, but provides a practical home method without improvised smoking tricks.
- Bread can be served as an extra accompaniment and is not included in the nutrition.
