Ingredients
For the lamb meat and the marinade:
- Lamb meat: 800 g lamb chops or shoulder cut into medium-sized pieces with bone.
- Special Dibi marinade: 1 tablespoon of Dijon mustard, 4 grated garlic cloves, 1 teaspoon of ground black pepper, 1/2 teaspoon of Cayenne pepper, 1 tablespoon of vegetable oil and fine salt.
- Onion garnish: 2 large onions cut into thick slices, 1 drizzle of vinegar and a pinch of chili pepper.
Preparation
- Prepare and marinate the meat: Pat the pieces of lamb dry with absorbent paper. In a salad bowl, mix the mustard, grated garlic, pepper, salt, chili pepper and oil. Coat each piece of meat thoroughly with this marinade and leave to rest for 15 to 30 minutes in the fridge.
- Preheat the Air Fryer: Set the air fryer to 200°C for 3 to 5 minutes until it is hot.
- Cooking the meat: Place the pieces of lamb in the Air Fryer basket, taking care not to overlap them too much to ensure optimal circulation of the hot air. Start cooking at 200°C for 12 minutes.
- Flip halfway through cooking: Open the basket, turn the pieces of meat over to brown the other side and continue cooking for an additional 8 to 10 minutes until you have a crispy golden crust and a juicy center.
- Express cooking of onions: For the last 4 minutes, place the seasoned onion rings directly on the meat in the basket so that they soak up the cooking juices while becoming soft.
- Traditional service: Place the hot Dibi on wrapping paper or a wooden board with the caramelized onions and a ramekin of salt-pepper-chili pepper on the side.