Lamb Cutlets with Mustard and Shallot Sauce Recipe
Try our take on dibi, a Senegalese street food of roast lamb served with a piquant mustard dipping sauce on the side. It's perfect for sharing
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Baking pan
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Aluminum foil
- Whisk
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 8 trimmed lamb cutlets
- ½ onion cut into quarters
- 8 thyme sprigs plus extra for garnish
- 4 garlic cloves crushed
- ¼ - ½ tsp cayenne pepper
- 2 tsp lemon juice
- 1 tbsp vegetable oil plus 1 tsp
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot finely chopped
- 75g Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- ¼ tsp soft light brown sugar
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