Dibi Sogo à l'Airfryer – Agneau fumé au thym by @niangcook

1h5
Medium

4 servings

🐑

Lamb

🧂

10 g

Salt

🌶️

2 g

Pepper

🌿

10 g

Thyme

🧄

12 g

Garlic

🟡

15 ml

Mustard

Preparation Steps

  1. Step 1/12

    Peel and finely chop 1 medium onion and 4 garlic cloves.

    onion
    garlic
    🔪chef's knife
    🟫cutting board

  2. Step 2/12

    Place 1 kg lamb chops and lamb neck pieces in a mixing bowl with the chopped onion, 10 g salt, and 2 g black pepper.

    lamb chops
    lamb neck pieces
    onion
    salt
    black pepper
    🥣mixing bowl

  3. Step 3/12

    Mix the lamb and seasonings thoroughly until every piece is coated.

    lamb chops
    lamb neck pieces
    onion
    salt
    black pepper
    🥣mixing bowl

  4. Step 4/12

    Line the air-fryer basket with parchment paper and arrange the seasoned lamb in an even layer.

    lamb chops
    lamb neck pieces
    onion
    📜parchment paper
    🥢tongs

  5. Step 5/12

    Cook the lamb at 200°C / 392°F for 30 minutes.

    lamb chops
    lamb neck pieces

  6. Step 6/12

    Remove the lamb from the air fryer and reserve the cooking juices.

    lamb chops
    lamb neck pieces
    🥢tongs
    🥣mixing bowl

  7. Step 7/12

    Line the basket with aluminum foil and return the lamb to the air fryer.

    lamb chops
    lamb neck pieces
    ⬜aluminum foil
    🥢tongs

  8. Step 8/12

    Grill the lamb for 10 minutes until browned and lightly crisp at the edges.

    lamb chops
    lamb neck pieces

  9. Step 9/12

    Place 10 g fresh thyme over the grilled lamb and cover the basket tightly with aluminum foil.

    fresh thyme
    lamb chops
    lamb neck pieces
    ⬜aluminum foil
    🥢tongs

  10. Step 10/12

    Leave the covered lamb in the warm air fryer for 10 to 15 minutes to infuse it with smoky thyme flavor.

    fresh thyme
    lamb chops
    lamb neck pieces
    ⬜aluminum foil

  11. Step 11/12

    Mix the chopped garlic, 15 ml Dijon mustard, a pinch of salt, and a pinch of black pepper into a paste.

    garlic
    Dijon mustard
    salt
    black pepper
    🥣small bowl
    🥄spoon

  12. Step 12/12

    Spread the garlic-mustard paste over the lamb and serve hot with the reserved cooking juices.

    lamb chops
    lamb neck pieces
    garlic
    Dijon mustard
    🥄spoon
    🥢tongs

Composition

Ingredients

Types

Seasonings, Vegetables

Ingredients

Lamb, Salt, Pepper, Thyme, Garlic, Mustard

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb, Ketogenic, Paleo

Calories

610 kcal

Macro nutrients

Protein: 47g, Fat: 42g, Carbohydrates: 7g, Fiber: 1.5g

Nutritional Information

Minerals

Iron: 5.1mg, Zinc: 8.2mg, Potassium: 620mg, Sodium: 1150mg

Vitamins

Vitamin B12: 3.4µg, Vitamin B6: 0.5mg, Vitamin C: 5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

55 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, tongs, aluminum foil, parchment paper, small bowl, spoon

Appliances

air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Barbecue

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Juicy, Crispy, Crusty

Flavors

Smoky, Savory, Peppery, Herbaceous, Garlicky, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked lamb out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container at 4°C / 40°F or below), freezer : 90 days (Store in a freezer-safe airtight container,Freeze after cooling completely)