Lamb Fondue

Serving lamb fondue instead of the regular meat fondue is a nice change. It's easy and the flavor or the cooked lamb in combination with the dipping sauces you can offer is hard to beat.

Next time you want to serve something different to your guests and friends, give this lamb fondue recipe a shot. You'll be pleasantly surprised and your guests will gobble it up!

What'll you'll need:
1 leg of lamb (about 5 lbs. boned)
Approximately 2 cups of salad oil
OR
half salad oil and half clarified butter
Tomato Lemon Chutney (see recipe below)
Chutney

Do you have a favorite meat department that you like to shop for all your cuts of meat? When you're ready to make lamb fondue, ask your butcher to bone a leg of lamb for you. He or she may even trim off the fat and cut the meat in bite-size cubes if you ask nicely!

If you can only get the boned leg and must do the cubing of the meat yourself, then try to do it the day before you serve as it can be a little time consuming. Time consuming, but definitely worth the extra effort. Cover and chill the meat until 30 minutes before you are ready to serve.

Next, fill your fondue pot 1/3 to 1/2 full with oil and heat it to about 375 degrees F. If you are using an electric fondue pot, read the instructions for heating the oil properly that the manufacturer sends with the pot.

The oil should be hot enough that the meat will sizzle and brown quickly as it touches the oil. Place the hot oil over a heating element for easy adjustment of the heat to keep it at the correct temperature.

Your guests can then spear 2 or 3 pieces at a time on either bamboo skewers or fondue forks. Have the guests immerse the meat in the hot oil to cook until it is done as desired.

Once the meat is cooked, push it off the fondue fork onto an individual plate. You can serve rice and an accompaniment and have several dipping sauces available to spoon on to each plate.

This makes both a great appetizer on it's own, or you can make more of a meal out of it. Just add some delicious rice and make a great salad to go with it.

This recipe makes 4 to 6 servings.

Below are some wonderful dipping sauces to go with lamb fondue.

Tomato Lemon Chutney
- 1 Tbsp salad oil
- 1 small whole dried red chile pepper
- 1/2 tsp cumin seed
- 1/2 tsp mustard seed
- 1/4 tsp nutmeg
- 1 1b can whole tomatoes and juice
- 1/2 cup currants
- 1/2 cup sugar
- 1/2 lemon (finely chopped including peel)

In a sauce pan combine the salad oil, chile pepper, cumin seed, mustard seed and nutmeg. Heat and stir offent until the seeds start to jump and pop a little.

Next, stir in the tomatoes and its juice, currants, sugark and the lemon. Boil this mixture rapidly, stirring frequently to break up the tomato. Mixture should become very thick. Cover and chill. This recipe can be made ahead of time and brought out to serve after bringing to room temperature. It actually tastes better if you make it 2-4 days ahead of schedule. I like doing things ahead of schedule whenever possible!

This recipe for yummy tomato lemon chutney makes about 1 1/3 cups.

Chutney Sauce
- 3/4 cup sour cream
- 1 tsp curry powder (or to taste)
- 1/4 cup of chutney (chopped or pureed in blender)

So easy to do and great with lamb, beef, chicken, or seafood fondues.

Mix all the ingredients together. Cover and chill to blend the flavors. Remove it from your refrigerator 15 minutes before you serve it.

This recipe makes 1 cup. How easy is that?

For more great fondue recipes, check out the links below:

Seafood Fondue
Meat Fondue
Cheese Fondue
Chocolate Fondue

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