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Nutrition info - Recipes

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.


Middle Eastern Fondue

Ingredients

For 4 people

  • 680 1/2 grams (1 1/2 lb.) lean leg of lamb, cubed
  • 3 tablespoon(s) olive oil
  • 1 tablespoon(s) lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon(s) chopped fresh mint
  • 1 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper. to taste
  • 1 tablespoon(s) oil; for Apricot Sauce
  • 1 shallot, finely chopped; for Apricot Sauce
  • 1 3/4 (1-14-oz. can) apricots in natural juice; for Apricot Sauce
  • 1/8 teaspoon(s) salt, to taste; for Apricot Sauce
  • 1/8 teaspoon(s) pepper, to taste; for Apricot Sauce
  • 1 tablespoon(s) chopped fresh parsley; for Apricot Sauce

Directions

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.

Nutrition facts

  • Kcal: 394.64 kcal
  • Fibers (g): 1.7g
  • Sodium (mg): 285.07mg
  • Carbs: 15.23g
  • Fat: 21.07g
  • Saturated fat (g): 4.88g
  • Proteins: 35.92g