Dibi Lamb Recipe

Prepare the Lamb

Trim excess fat from the lamb pieces leaving some for flavor. Pat lamb dry with paper towels and place in a large bowl or tray.

Make Marinade

In a bowl, combine minced garlic, chopped thyme and rosemary leaves (strip stems), black pepper, kosher salt, paprika, ground cumin, lemon juice, red wine vinegar, olive oil and hot pepper if using. Whisk until emulsified.

Marinate

Pour the marinade over the lamb pieces, massaging it into all sides so flavors penetrate. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours). Remove lamb from fridge 30–45 minutes before grilling to come toward room temperature.

Preheat Grill

Prepare a charcoal or gas grill for medium-high direct heat (about 200–230°C / 400–450°F). If using charcoal, let coals burn down to even heat with a light layer of ash. Clean and oil the grates.

Sear & Cook

Place lamb pieces directly over the hottest part of the grill and sear for 3–4 minutes per side to develop a crust. Then move to a slightly cooler section of the grill (indirect heat), cover (if possible) and continue cooking until internal temperature reaches 60–63°C (140–145°F) for medium-rare or 70°C (160°F) for well done. This typically takes 20–35 more minutes depending on piece size. Turn occasionally and baste if desired with reserved marinade (boiled for safety) or the basting sauce.

Rest & Slice

Transfer lamb to a cutting board, tent loosely with foil, and rest for 10–15 minutes. Resting lets juices redistribute. Slice or pull the lamb into serving portions and season with a final sprinkle of salt and pepper to taste.

Melt the unsalted butter in a small saucepan over low heat, add crushed garlic and cook 30–45 seconds until fragrant. Remove from heat, stir in lemon zest and chopped parsley. Use the warm butter to baste lamb during the last 5–10 minutes of grilling or brush over the sliced meat before serving.

Combine the sliced tomatoes and thinly sliced red onion in a bowl. Add chopped cilantro or parsley, olive oil, lemon juice, salt, black pepper and hot pepper flakes if using. Toss gently to coat. Let sit 10 minutes at room temperature to allow flavors to meld, then serve alongside the grilled lamb.