Dibi Lamb Chops with Afro Salsa Verde & Spicy Scallion Sauce. A New Chapter in Milan’s Culinary Scene

When I first joined Kori D’Oro as the founding executive chef, I saw an opportunity to help shape something truly meaningful. Situated in the vibrant heart of Porta Venezia, Milan, Kori D’Oro is a Black-owned, woman-led restaurant that set out to celebrate African culinary heritage in a bold, contemporary way. I was brought on board in the early stages to bring that vision to life through food, and we started with fire, with flavour, and with one of our most iconic dishes: Dibi, Senegalese-style grilled lamb chops.

Rooted in Heritage, Elevated in Execution

From the beginning, we built a menu rooted in traditional African recipes, reimagined with finesse. Influences ranged from Nigerian grill joints to Kenyan street barbecues to Senegalese food culture. At the centre of it all was ‘Dibi’, a dish that felt both familiar and entirely new. It reminded me of Nigerian Suya and Kenyan Nyama Choma: grilled, communal, deeply seasoned, and designed to be shared.

For our version of Dibi, we chose lamb chops; tender, juicy, and already beloved in Italian cuisine. I kept the marinade honest and simple: salt, black pepper, and Adja bouillon seasoning powder. Letting the chops sit overnight allows the flavours to deepen and intensify. It’s a small detail with a big impact, one that keeps our kitchen running smoothly during service while ensuring maximum flavour for our guests.

The Theatre of Flame & Sizzle

When a Dibi order comes in, nine lamb chops go straight onto the blistering hot stone grill. The sizzle is immediate. We splash them with our signature grilling oil, which creates that smoky, braised flavour we love. As the meat begins to caramelise, we transfer it onto wax-free grilling paper to finish cooking over a slightly gentler flame.

The next layer of flavour comes from marinated golden onions, which we season with salt, pepper, and a touch of the same grilling oil. These onions are grilled directly on top of the meat, absorbing every drop of lamb goodness while caramelising beautifully.

Just before service, we move the lamb chops onto a sizzling cast-iron griddle, placed over a heated wooden plank with candles underneath to preserve the sizzle. It arrives at the table still crackling, releasing a fragrant cloud of spice and smoke. It’s not just food, it’s performance, memory, and community.

Served with Bold, Balanced Flavours

To finish, we serve our Dibi with a trio of punchy sauces, carefully developed to balance the richness of the lamb:

• Afro Salsa Verde: A vibrant green blend of leeks, green paprika, Dijon mustard and olive oil. Spicy, herbal, and packed with character.
• Classic Dijon Mustard: Sharp, assertive, and a familiar counterpoint to the deep char of the meat.
• Spicy Scallion Sauce: A zesty, fiery sauce made from green onions, herbs, garlic and chilli flakes, offering fresh heat with every bite.

These condiments deliver acid, heat, and brightness, cutting through the fat and elevating each mouthful. Each sauce was meant not just to accompany, but to transform, allowing diners to dip, scoop, and build each bite their way.

Dibi: A Story Told Through Smoke and Sharing

Since our early days, Dibi has remained one of our standout dishes. It’s not just the seasoning or the technique, it’s the experience. It sparks conversation around the table, invites sharing, and creates a connection. As the founding executive chef, I am proud to have laid the foundation for this signature dish, one that embodies a broader narrative of identity, migration, and culinary celebration.

Kori D’Oro may be young, but its impact is already undeniable. We created a space for African cuisine to breathe, to evolve, and to be presented on its own terms in Milan. Dibi was our opening statement. The rest, as they say, is still cooking.

Absolutely — here’s a more detailed step-by-step version of the Dibi Lamb Chops recipe, refined for restaurant or advanced home use with clear explanations at every stage. This version maintains your quantities for 15 kg of lamb but can be scaled down if needed.

Seasoning & Marinating the Lamb

Ingredients:

• 15 kg of lamb chops
• 3 tbsp black pepper
• 3 tbsp salt
• 2 tbsp onion powder (optional)
• 2 tbsp garlic powder (optional)
• 2 tbsp Adja bouillon seasoning powder

Instructions:

1. In a large bowl or container, combine all dry spices.
2. Massage the seasoning into the lamb chops thoroughly, coating every surface. Use gloves if needed, and take time; this is the base flavour.
3. Arrange the chops in layers, separated by parchment or cling film to prevent sticking.
4. Cover tightly and refrigerate for a minimum of 12 hours, ideally 24 to 48 hours for maximum flavour absorption. For batch prep, you can hold them for up to 72 hours if well-sealed.

Prepare the Grilling Oil (Basting Liquid)

Ingredients:

• 2 cups Vegetable oil
• 1 tbsp black pepper
• 1 tbsp Adja bouillon powder
• 2 tbsp white vinegar
• 1/2 cup water

Instructions:

1. Combine all ingredients in a squeeze bottle.
2. Shake or whisk vigorously.
3. Taste and adjust, the oil should be savoury, slightly tangy, and not too salty (since the meat is already seasoned).
4. Keep at room temperature before service. Shake before each use.

Marinate the Onions

Ingredients:

• 3 large golden onions, sliced into thick crescents
• 3 tbsp grilling oil (from above)
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. In a mixing bowl, toss the onions with oil, salt, and pepper until evenly coated.
2. Cover and let sit for at least 30 minutes (up to 4 hours). This softens them slightly and enhances caramelisation on the grill.

Grilling the Dibi

Instructions:

1. Preheat your grill or cast iron griddle to high heat (200–250°C / 390–480°F). You want an intense sear and some char.
2. Lightly oil the grill or griddle to prevent sticking.
3. Place 9–10 lamb chops per batch onto the grill. Don’t overcrowd — airflow is key.
4. Baste generously with grilling oil using a squeeze bottle. Do this 2–3 times during cooking.
5. Grill 5–7 minutes per side, depending on thickness. You’re aiming for a caramelised exterior

Transfer to Wax-Free Paper & Add Onions

Important Step:

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

Optional Step: After grilling, transfer the finished lamb and onions to a pre-heated cast iron griddle or sizzling tray placed over a heat source (such as a wooden board with tealights underneath) for theatrical presentation and added sizzle at the table.

Serving the Dibi

Serve immediately while hot, alongside:

• Afro Salsa Verde
• Spicy Scallion Sauce
• Dijon Mustard

Storage Tips (For Prep Kitchens)

• Raw marinated lamb: Up to 72 hours in fridge (vacuum sealed if possible).
• Grilling oil: Use within 5 days, keep sealed and at room temperature.
• Marinated onions: Up to 24 hours.
• Cooked Dibi: Best served fresh. If holding, keep in a warm cabinet no longer than 30 minutes before service.

Spicy Scallion Sauce (Yields approx. 1.5–2L)

Ingredients:

• 3 kg spring onions (green parts only)
• 3 green bell peppers
• 100 g chives
• 60 to 75 g garlic paste (4 to 5 tbsp)
• 50 g parsley
• 400 ml olive oil
• 2 tbsp Adja bouillon seasoning powder
• 2 tbsp black pepper
• 1 or 2 tbsp chilli flakes (or 3 to 4 fresh green chillies)

Method:

1. Roughly chop all herbs and vegetables.
2. Add all ingredients to a blender and process until you achieve a vibrant, spoonable consistency.
3. Store in airtight jars in the fridge for up to 5 days.

Afro Salsa Verde

Ingredients:

• 1.2 kg leeks, chopped (cleaned thoroughly)
• 2 green bell peppers
• 5 tbsp Dijon mustard
• 3 tbsp sugar
• 3 tbsp Adja bouillon seasoning
• 400 ml olive oil
• Juice of 5 limes (approx. 150–180 ml)
• 1 tbsp black pepper

Method:

Blend until smooth but textured. Store in the fridge for up to 3 days.