👨‍🍳 作り方

1. 1

   In a large bowl, combine lamb pieces with minced garlic, 2 tablespoons of Dijon mustard, white vinegar, 2 tablespoons of vegetable oil, kosher salt, black pepper, and cayenne pepper (if using). Mix well to coat the lamb. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

   💡 プロのコツ: Marinating overnight will yield more tender lamb.
2. 2

   While the lamb marinates, prepare the onion sauce. In a skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes. Stir in the remaining 1 tablespoon of Dijon mustard and cook for another 2 minutes.

3. 3

   Add the chicken broth or water to the skillet with the onions. Stir to combine and scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Keep warm.

4. 4

   Preheat your grill or grill pan to medium-high heat. Grill the marinated lamb for 5-7 minutes per side, or until cooked to your desired doneness and nicely charred.

5. 5

   Let the grilled lamb rest for 10 minutes before slicing. Serve the sliced lamb over rice or with a baguette, generously spooned with the warm onion-mustard sauce. Garnish with fresh parsley.

   💡 プロのコツ: Dibi is often served with raw onion rings as well.