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!
- 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:
- In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.
For the fondue:
In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.
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.
Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.
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