Middle Eastern Fondue

Middle Eastern Fondue

Middle Eastern Fondue
Have a little lamb... really. This Middle Eastern inspired dish has its own fondue that's prime for the palate. Your mouth will be watering.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
1 (1 1/2 lb.) lean leg of lamb, cubed
3 tbsp. olive oil
1 tbsp. lemon juice
1 clove garlic, crushed
1 tbsp. chopped fresh mint
1 tsp. ground cinnamon
Salt and pepper
Apricot Sauce:
1 tbsp. oil
1 shallot, finely chopped
1 (14 oz.) can apricots in natural juice
Salt and pepper
1 tbsp. chopped fresh parsley

Methods/steps
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. To make 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. Purée 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.

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