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5 from 1 vote

Dibi-Style Leg of Lamb

Dibi-Style cooked leg of lamb is slow roasted, wrapped in parchment.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: African
Keyword: dibi lamb recipe, Lamb, Slow roasted
Servings: 8 People
Calories: 38kcal
Cost: 75

Equipment

  • 1 Sheet of kraft paper or parchment or a paper grocery bag in a pinch.

Ingredients

Roast Dibi Lamb

  • Leg of Lamb
  • 3 sprigs thyme leaves chopped
  • 2 tablespoons Dijon mustard plus more for serving
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 large yellow onions thinly sliced
  • 1/4 cup water
  • Baguettes for serving
  • Tamarind Kani Sauce for serving (recipe follows)

Tamarind Kani Mustard Sauce

  • 1 tbsp peanut oil
  • 1 large yellow onion coarsely chopped
  • 1 large garlic clove chopped
  • 6 plum tomatoes coarsely chopped
  • 1 scotch bonnet pepper coarsely chopped
  • 1 bay leaf, dried
  • 2 tbsp tamarind pasta
  • 1 tbsp sugar
  • 2 tbsp fish sauce

Instructions

Roast Lamb Dibi

  • Preheat the oven to 275 °F
  • Combine thyme, mustard, cumin, salt, pepper and oil. Rub over the leg of lamb.
  • Line a baking sheet with a piece of kraft paper large enough to enclose the lamb and onions. Spread the onions in a layer in the center of the paper and lay the lamb on top. Carefully pour the water around the leg.
  • Fold the paper tightly around the lamb and onions, enclosing them like a package. Make sure the paper is completely sealed. A clean paper grocery bag tied closed is another option.
  • Place the lamb on the baking sheet in the oven and roast for 8 hours. The lamb is done when the meat pulls away and is tender. Serve the meat from the paper cut into bite sized pieces alongside the caramelized onions or on a platter with baguette chunks, extra mustard and kani sauce on the side.

Tamarind Kani Mustard Sauce

  • In a saucepan, heat the oil over medium-low heat. Cook the onion and garlic, stirring frequently, until soft and fragrant. Add the tomatoes, Scotch bonnet, and bay leaf. Simmer for 15 minutes, or until thick like a chutney, stirring occasionally with a wooden spoon and adding a little water if necessary.
  • Add the tamarind, sugar and fish sauce and season with salt and pepper to taste. Remove the bay leaf and puree in a food processor or blender until smooth. Store in the refrigerator in an airtight container for up to 3 weeks.Makes about 1 cup.

Notes

Meat is often cooked in parchment or paper in other parts of the world. Venison or goat meat can be substituted for the lamb. 

Nutrition

Serving: 5oz | Calories: 38kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 1788mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg