LOCATION: Recipes >> Dips >> Fondue 18
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Fondue 18
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MIDDLE EASTERN FONDUE
750g (1 1/2 lb) lean leg of lamb, cubed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1 teaspoon ground cinnamon
salt and pepper
1 tablespoon oil
1 shallot, finely chopped
440g (14 oz) can apricots in natural juice
1 tablespoon chopped fresh parsley
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.
(Serves 4)
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