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This simple dish will be sure to become a staple in your home during the chillier months. (Photo: Mark Shapiro & Colin Erricson).

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