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Middle Eastern Fondue




  • 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. 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. 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.
  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.

Serves 4.

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