Senegalese · beginner
Senegalese Dibi Spiced Lamb Chops With Caramelized Mustard Onions
Tender seared lamb chops seasoned with garlic and bouillon, topped with tangy dijon mustard and slow-caramelized onions in classic Senegalese street-food style.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb chops evenly with garlic powder, bouillon powder, sea salt, and ground black pepper.
- 02
Heat 1 tablespoon peanut oil in a heavy skillet over medium-high heat until shimmering.
- 03
Sear lamb chops for 4 to 5 minutes per side until deeply browned, then transfer to a warm plate to rest.
- 04
Add remaining peanut oil and sliced onions to the skillet, reducing heat to medium, and sauté for 8 minutes until soft and golden.
- 05
Whisk dijon mustard, lemon juice, and minced habanero pepper together in a small bowl.
- 06
Pour mustard mixture over onions in skillet, stirring for 2 minutes to deglaze pan juices and combine.
- 07
Spoon caramelized mustard onions generously over warm seared lamb chops before serving.
A LITTLE KITCHEN KNOW-HOW
Mustard Onion Pan Deglazing
Combining acidic mustard and citrus directly into caramelized onion brown bits lifts deep savory flavor straight into the sauce.
Notes from the kitchen
- Let lamb chops come to room temperature 15 minutes before cooking for even searing.
- Adjust minced habanero amount in the mustard mixture depending on your heat preference.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.