Savory Fondue Recipes
Dessert Fondue Recipes
Middle Eastern Fondue
Yield: 4 servings
Ingredients
Lamb
- 1 (1 1/2 pound) lean leg of lamb, cubed
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground cinnamon
- Salt and pepper
Apricot Sauce
- 1 tablespoon oil
- 1 shallot, finely chopped
- 1 (14 ounce) can apricots in natural juice
- Salt and pepper
- 1 tablespoon chopped fresh parsley
Instructions
Lamb
- Mix olive oil, lemon juice, garlic, mint, cinnamon, salt and pepper together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight.
Apricot Sauce
- Heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes.
- Puree sauce in a blender or food processor, then season with salt and pepper and stir in parsley.
- Reheat before serving.
- Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.