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.
Course Fondue Appetizer
Cuisine Continental
Servings 4 servings
Calories 1578.55 kcal
- 680 19/50 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
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.
Puree 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.
Calories: 1578.55kcalCarbohydrates: 60.92gProtein: 143.68gFat: 84.29gSaturated Fat: 19.51gCholesterol: 451.58mgSodium: 1140.27mgFiber: 6.81gSugar: 35.24g
Keyword Cinnamon, Lemon, Vegetables