Dijon Rosemary Lamb Fondue Recipe

Oct 8, 2013 4:00 pm

Because everyone loves a good fondue

The great thing about fondue is how simple it is — aside from setting up the pot and forks, you're simply building flavors. For this recipe from The Fondue Bible, use a classic French marinade for rich, hearty lamb for a meat fondue dinner you'll keep coming back to all fall and winter long.

Our time-tested advice: don't overcook the lamb! A minute or two in the hot oil should suffice, then let it cool for a few seconds and go for it!

Reprinted with permission from The Fondue Bible

Photo: Mark Shapiro & Colin Erricson
Photo: Mark Shapiro & Colin Erricson
Fresh rosemary takes this lamb fondue recipe up a notch.
Servings: 4


1 pound loin or leg of lamb, cut into 1-inch cubes
oil for fondue
1/4 cup Dijon mustard
2 tablespoons white wine vinegar
chopped fresh rosemary
1 tablespoon dried onion flakes
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

For the marinade:

  1. In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.

For the fondue:

  1. In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.

  2. In a saucepan, heat oil to 375°F and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.

  3. Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.

More dishes with lamb on Food Republic:

Level of Difficulty: 
Prep Time: 
15 minutes plus marinating time
Cooking Time: 
5 minutes
More about:
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.