Dibi - lamb with Afro salsa verde and spicy scallion sauce

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Blend all ingredients until smooth but slightly textured. Store in a sealed jar for up to 10 days.

Roughly chop all herbs and vegetables.

Add all ingredients to a blender and process until you achieve a vibrant, spoonable consistency.

Store in airtight jars in the fridge for up to 5 days.

Combine dry spices in a bowl and rub lamb chops with the seasoning mix.

Layer seasoned lamb in a deep tray, covering with cling film or parchment between layers.

Refrigerate and marinate for 12 to 72 hours.

Whisk together in a bowl or shake in a squeeze bottle.

Keep at room temperature and shake well before each use.

Toss onion slices in a bowl with the oil, salt, and pepper.

Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

Preheat a charcoal grill or cast iron griddle to high heat (200–250°C / 390–480°F).

Lightly oil the grill/griddle surface.

Grill lamb chops in batches (about 9–10 per batch), ensuring good contact with heat and space between pieces.

Baste the lamb with grilling oil after placing on the grill, and again after flipping.

Grill for 5–6 minutes per side, or until a good sear develops.

Once chops are nicely grilled, transfer them to a sheet of wax-free parchment paper (heat-resistant and food-safe).

Place the parchment paper directly back onto the grill or griddle surface.

Arrange a generous layer of marinated onions over the lamb on the paper.

Allow the onions to cook down and soften from the heat, absorbing flavour from the meat and oil. This takes about 3–5 minutes.

Serve the Dibi with the Afro Salsa Verde, Spicy Scallion Sauce and Dijon Mustard