Dijon Rosemary Lamb Fondue

Name: Dijon Rosemary Lamb Fondue
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Dijon mustard; 4 servings dried onion flakes; 4 servings chopped fresh rosemary; 4 servings garlic powder; 4 servings loin or leg of lamb; 4 servings oil for fondue; 4 servings Salt and freshly ground black pepper, to taste; 4 servings white wine vinegar

You can never have too many main course recipes, so give Dijon Rosemary Lamb Fondue Head to the store and pick up dijon mustard, oil, rosemary, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

For the marinade:In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic Powder

Dried Onion Flakes

Marinade

Rosemary

Mustard

Vinegar

Equipment you will use

Bowl

Mix well.For the fondue:In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.In a saucepan, heat oil to 375°F and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.More dishes with lamb on Food Republic:Lamb Belly BLT Recipe

Ingredients you will need

Marinade

Lamb