I have good news for all the lamb lovers out there: lamb fondue exists and is delicious.
So don’t limit yourself to cheese fondue, chocolate fondue, or chicken fondue.
You can have lamb in broth or hot oil.
Most of the flavor will come from the broth or one of the fondue dips, so let’s get started.
Lamb Fondue Broth
| 15 ml | (1 tbsp) | Vegetable oil |
| 1 | Garlic clove, crushed | |
| 1 | Onion, finely chopped | |
| 2 L | (8 cups) | Water |
| Lamb bouillon cubes or concentrate | ||
| 1 | Tomato, finely chopped | |
| 2 ml | (1/2 tsp) | Freshly ground pepper |
| 2 ml | (1/2 tsp) | Chili powder |
| 2 ml | (1/2 tsp) | Cumin |
| 2 ml | (1/2 tsp) | Salt |
| 250 ml | (1 cup) | Red wine |
| 150 g/person | 1/3 lb/person | Thinly sliced lamb for dipping |
1. In a large pot, warm the oil and cook the garlic and onion until soft.
2. Add the water, bring to a boil and add enough lamb bouillon cubes for 2L (8 cups) of broth.
3. Lower the heat and add the vegetables, spices, and wine.
4. Cook on low heat for about 3 hours. Add more water as needed.
5. Filter the broth and refrigerate.
6. Prior to serving, remove the fat that has hardened on the surface.
7. Warm up the broth on the stovetop.
8. Pour into your fondue pot and adjust the heat.
9. Roll a small piece of lamb onto your fondue fork and cook for a few seconds or minutes, depending on how you like your meat.
10. Enjoy and repeat but no double-dipping!
Notes:
- If you can’t find lamb bouillon, feel free to use other types such as tomato or vegetable broth.
- If you want your broth a little spicier, add a tablespoon of prepared curry paste such as Patak’s Madras Curry Paste
Lamb Fondue Bourguignonne
| 1 L | (4 cups) | Vegetable, canola or peanut oil |
| 150 g/person | 1/3 lb/person | Lamb cubes, with bones and extra fat removed for dipping |
1. Fill your fondue pot to about 1/2 full or up to 2/3 full if your pot has a built-in splash guard.
2. Make sure that the pot is located in a spot where it won’t have to be moved until your meal is over.
3. Light up the fondue burner and wait until the oil has reached 185C (365F). A piece of bread will turn brown in less than 30 seconds when the oil has reached this temperature.
4. Put a piece of meat on your fork and dip it in the hot oil for a few minutes.
5. When the meat is cooked, let it cool for a few seconds.
6. Dip it in one of the fondue dips.
7. Enjoy and repeat but no double-dipping!
Make sure to prepare at least three dips for your lamb fondue. This way, your guests can decide how to enhance the meat flavor.
Find Other Meat Fondue Recipes
