👨‍🍳 Instructions

1. 1

   In a large bowl, combine the lamb pieces with 3 tablespoons of olive oil, 2 tablespoons of Dijon mustard, minced garlic, 2 tablespoons of red wine vinegar, chili flakes, half of the lemon juice, salt, and pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

2. 2

   In a separate bowl, toss the sliced onions with the remaining 3 tablespoons of olive oil, the remaining 2 tablespoons of Dijon mustard, the whole grain mustard, remaining lemon juice, and a pinch of salt and pepper. Set aside.

   💡 Tip: This allows the onions to soften and absorb flavors.
3. 3

   Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (400°F).

4. 4

   Grill the marinated lamb pieces for about 6-8 minutes per side, until nicely charred and cooked to your desired doneness. If using an oven, you can grill for a few minutes on each side then transfer to a baking sheet and finish in the oven.

5. 5

   While the lamb is grilling or finishing in the oven, grill the marinated onions until softened and lightly charred, about 7-10 minutes.

6. 6

   Once the lamb is cooked, remove it from the grill and let it rest for 5-10 minutes before slicing.

7. 7

   Serve the sliced grilled lamb with the caramelized onions. A traditional accompaniment is a tangy mustard sauce, often made by blending Dijon mustard, olive oil, a touch of vinegar, and seasonings.

   💡 Tip: Dibi can also be served with baguettes, rice, or a fresh green salad.