Dijon Rosemary Lamb Fondue Recipe

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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

Dijon Rosemary Lamb Fondue Recipe
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  • 1 pound loin or leg of lamb
  • 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
  1. In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.
  2. In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.
  3. 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.
  4. Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.
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