Lamb Dibi Recipe

Inspired by AKADI PDX

Time3h

Serves4

Marinated lamb in a tangy mustard, garlic, and Akadi spice blend sauce, grilled and garnished with grilled onions. Comes with suya fries and plantains.

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Ingredients

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Lamb Marinade

2.2 lb (1 kg) Lamb shoulder or leg, cut into chunks

4 tbs Garlic, minced

3 tbs Dijon mustard

2 tbs Akadi spice blend

2 tbs ReaLemon lemon juice

4 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For Grilling

1 Onion, sliced

Suya Fries

4 medium Potatoes, cut into fries

2 tbs Suya spice mix

as needed Vegetable oil, for frying

Fried Plantains

2 large Ripe plantains, sliced

as needed Vegetable oil, for frying

Method

Marinating the Lamb

Prepare the Marinade

In a large bowl, mix together garlic, Dijon mustard, Akadi spice blend, lemon juice, olive oil, salt, and black pepper.

Marinate the Lamb

Add the lamb chunks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Grilling the Lamb

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Lamb

Remove lamb from marinade and thread onto skewers. Grill for about 10-15 minutes, turning occasionally, until cooked to your desired doneness.

Grill the Onions

During the last few minutes of grilling, add sliced onions to the grill until they are slightly charred.

Preparing Suya Fries

Fry the Potatoes

Heat vegetable oil in a deep pan. Once hot, fry the potato fries until golden brown and crispy. Drain on paper towels and sprinkle with suya spice mix.

Frying Plantains

Fry the Plantains

In a separate pan, heat vegetable oil and fry the sliced plantains until golden and caramelized. Drain on paper towels.

Serving

Serve

Arrange the grilled lamb on a platter, garnish with grilled onions, and serve alongside suya fries and fried plantains.