Lamb Fondue Recipe

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Desserts

Fondue

Lamb Fondue

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Ingredients:
1 leg of lamb (about 5 pounds), boned
About 2 cups salad oil or half salad
oil and half clarified butter
Tomato Lemon Chutney Chutney

Directions:
Cubes of lamb cooked in oil (or part butter-part oil) are served here with a selection of sauces. Chutney combinations on pages 42-43 are recommended accompaniments.
You might also serve a flavored rice as a side dish, and a crisp bread such as toasted flour tortillas.
Have your meatman bone leg of lamb. Trim off and discard fat and connective tissue; then cut meat in bite-sized cubes (this process takes time, but you can do it a day ahead). Cover and chill the meat until about 30 minutes before ready to serve.
Fill fondue pot 1/3 to 1/2 full with oil; heat to about 375°, or use electric fondue pot as manufacturer directs. Oil should be hot enough so that meat sizzles and browns quickly as it touches the oil. Place over table top heating element; adjust heat to keep oil at correct temperature.
Let guests spear 2 or 3 pieces at a time on bamboo skewers or fondue forks and immerse meat in hot fat to cook until done as desired.
With a fork, push meat from skewers onto individual plates, or on top of rice if it is served as an accompaniment. Pass chutney sauces to spoon onto plate. Makes 4 to 6 servings.