Middle Eastern Fondue

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  • 1 (1 1/2 pound) 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

Apricot Sauce

  • 1 tablespoon oil
  • 1 shallot, finely chopped
  • 1 (14 ounce) can apricots in natural juice
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley


  1. Lamb: 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.
  2. 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.
  3. Puree sauce in a blender or food processor, then season with salt and pepper and stir in parsley.
  4. Reheat before serving.
  5. Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.

Yield: 4 servings