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Care for a fling to a far-off land? You can do that with the cuisine. This popular street food is awesome because of the sauce. I guess that makes it awesome sauce. Enjoy.
  • 1 pound lamb, cut into bite-size pieces. or any other meat
  • 1/4 cup vegetable oil, plus 1 tablespoon
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 1 onion medium, finely chopped
  • 1/4 cup mustard grainy French
  • 3 to 4 tablespoons of water
  • 1/2 teaspoon sugar optional
  • Preheat FIREDISC to high. Brush lamb chops on both sides with 1 tablespoon of oil. Season with salt and pepper.
  • Place on a platter. Let marinate while you prepare the sauce. Combine chopped onion, ¼ cup oil, and mustard. Bring to a boil, stirring. Reduce heat to low.
  • Simmer until onion is soft and browned, about 10 minutes, stirring. Thin the mixture to sauce consistency with 3 tablespoons water, adding more if needed. Remove from 'disc.
  • Taste for seasoning. Add salt and pepper to taste. Add sugar if the sauce needs it.
  • Cover to keep warm. When ready to cook, add a little oil to FIREDISC. Cook lamb, turning with Ultimate Tongs/Gripping Weapon until cooked to taste, 6 to 8 minutes per side for medium.
  • Transfer meat to serving plates or a platter. Spoon onion mustard sauce on top. Serve immediately with a french baguette.