Best 3 Lamb With Onion Mustard Sauce Dibi Recipes
Lamb with onion mustard sauce dibi is a traditional Turkish dish that combines tender lamb, flavorful onions, and a creamy mustard sauce. This delicious dish is perfect for a special occasion or a cozy family dinner, and it's sure to impress your taste buds. In this article, we'll provide you with a comprehensive guide to cooking lamb with onion mustard sauce dibi, including step-by-step instructions, helpful tips, and all the information you need to create this delectable meal at home. So, gather your ingredients, prepare your kitchen, and get ready to embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
DIBI (SENEGALESE GRILLED LAMB WITH ONION-MUSTARD SAUCE)
Make and share this Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce) recipe from Food.com.
Provided by Chocolatl
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
BRAISED MUSTARD LAMB WITH CELERIAC AND BRAISED ONIONS
Legs of lamb are on special at the store at the moment, with 10 CHF off a kilo, so well worth enjoying at that price. They were selling them on the bone and off, I bought a de-boned leg of about 900g of meat. I served this with buttery mushrooms, celeriac and carrot and braised onions. I do usually make this with baby onions, but I could not find any, and I went to 2 stores, so I gave up in the end and bought shallots instead, worked fine and tasted fine but it is better with baby onions. I made this for myself, hubby and son and thought there would be left overs, but they ate all the meat, I think they were just being a bit piggy as this should have served 4 easily. So serving size depends on what kind of appetites you are cooking for, if like my men they are quite big eaters, I would serve some potato with this, either mash or some nice roast ones, you could even make stuffing balls. If you have read any of my recent posts lately you will have read that my hubby and I are trying not to eat to many carbs in th evening, hence I didn't make any with ours.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
- Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
- Add celeriac, simmer covered, for further 20-30 minutes until lamb and celeriac are tender, add carrots about 15 minutes before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
- Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 minutes. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
- Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
- Braised Onions.
- Heat oil in a pan, add onions, cook, stirring, about 10 minutes or until onions are browned.
- Add wine, stock, vinegar and sugar, simmer covered, 30 minutes, remove lid simmer uncovered a further 10 minutes or until almost all the liquid has evaporated.
- Buttery Mushrooms.
- Melt butter in a pan add mushrooms, cook, stirring occasionaly until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.).
- To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.
Nutrition Facts : Calories 1006.7, Fat 60.5, SaturatedFat 26.2, Cholesterol 205.8, Sodium 810.7, Carbohydrate 52.2, Fiber 9.5, Sugar 15.6, Protein 50.3
LAMB WITH ONION-MUSTARD SAUCE / DIBI
Number Of Ingredients 8
Steps:
- 1. Preheat the grill to high.2. Brush the lamb chops lightly on both sides with 1 tablespoon oil and season with salt and pepper. Place on a platter and let marinate while you prepare the sauce.3. Combine the chopped onion, the 1/4 cup oil, and the mustard in a small, heavy saucepan and bring to a boil, stirring. Reduce the heat to low and simmer gently until the onion is soft and lightly browned, about 10 minutes, stirring frequently. Thin the mixture to sauce consistency with 3 tablespoons water, adding up to 1 tablespoon more, if needed. Remove from the heat and taste for seasoning, adding salt and pepper to taste, or the sugar if the sauce tastes too tart. Remove from the heat and cover to keep warm.4. When ready to cook, oil the grill grate. Arrange the chops on the hot grate and grill, turning with tongs, until cooked to taste, 6 to 8 minutes per side for medium.5. Transfer the chops to serving plates or a platter and spoon the onion mustard sauce on top. Serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
Tips for Making the Perfect Lamb with Onion Mustard Sauce (Dibi):
- Choose high-quality lamb meat: Opt for fresh, tender cuts of lamb, such as lamb shoulder or leg, to ensure the best flavor and texture. - Trim excess fat: Before cooking, trim away any excess fat from the lamb to reduce greasiness and enhance the meat's flavor. - Use a Dutch oven or large pot: A Dutch oven or large pot is ideal for cooking the lamb, as it provides even heat distribution and allows for easy stirring and braising. - Brown the lamb first: Browning the lamb in a hot pan before braising adds depth of flavor and color to the dish. - Use a flavorful broth: Choose a flavorful broth, such as beef or chicken broth, to braise the lamb. This will impart additional taste and richness to the dish. - Add vegetables for extra flavor: Incorporate vegetables like carrots, celery, and onions into the braising liquid to enhance the overall flavor profile. - Use a variety of herbs and spices: Experiment with different herbs and spices, such as thyme, rosemary, garlic, and paprika, to create a flavorful and aromatic sauce. - Simmer until the lamb is tender: Allow the lamb to braise in the sauce until it becomes tender and falls apart easily when prodded with a fork. This may take approximately 1-2 hours, depending on the cut of lamb used. - Thicken the sauce if desired: If you prefer a thicker sauce, you can make a slurry by combining cornstarch or flour with water and then stirring it into the simmering sauce. - Serve with your favorite sides: Dibi is traditionally served with rice or mashed potatoes, but you can also pair it with other sides like roasted vegetables, grilled corn on the cob, or a fresh salad.Conclusion:
Lamb with Onion Mustard Sauce (Dibi) is a delicious and versatile dish that combines tender lamb, a flavorful sauce, and aromatic herbs and spices. With careful preparation and attention to detail, you can easily create this delectable dish at home. Experiment with different ingredients and cooking methods to find your perfect combination of flavors and textures. Whether you serve it as a special occasion meal or a comforting weeknight dinner, Dibi is sure to impress your family and friends. So, gather your ingredients, follow the recipe, and enjoy the culinary journey of creating this flavorful lamb dish.
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