MIDDLE EASTERN LAMB FONDUE
This originally came from a fondue cookbook that I got to go with my fondue pot. But, I've made so many little tweaks that I think I can now call it my own. This is a full meal recipe, and half the fun is cooking your own dinner around the fondue pot with friends. All you'll need to add is a bottle of wine, or a pitcher of tea. Don't be intimidated by the long ingredients list. This comes together easier than you think.
Provided by EmmyDuckie
Categories Lamb/Sheep
Time 7h
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Cut lamb into bite size pieces, and place in a zipper bag with lemon juice, garlic, herbs, and olive oil. Add salt and pepper to taste. Marinate for up to 8 hours, or at least while you prepare the rest of the meal.
- Prepare the sauces. For the tzatziki sauce, grate or finely mince the cucumber, squeeze out as much water as you can, and mix with yogurt and seasonings. Refrigerate until ready to use. This can be made a couple of days ahead, if you like.
- For the apricot relish, heat oil in a small skillet or saucepan, add onion and garlic, and cook just until translucent. Add drained apricots, and sherry if using. If you don't use the sherry, add the same amount of apricot juice from the can. Simmer for just a few minutes, until the liquids just begin to thicken. Puree in a blender or food processor until smooth. Add parsley, lemon juice, and salt and pepper to taste. This can be stored in the refrigerator, but should be reheated before serving.
- Make the salad by dicing tomatoes, cucumbers, and peppers into bite sized pieces. Quarter or slice olives, and toss salad with oil, vinegar, salt, and pepper to taste.
- Remove the lamb from the marinade, and pat dry with a clean towel to avoid splattering. Serve lamb on its own plate to avoid cross contamination.
- Set out lamb, salad, bread, and sauces where they're easily reached by your dinner companions. Be sure to provide small plates, and spoons for the sauces.
- Now, you're ready to set up the fondue pot. Fill about halfway with vegetable oil, and heat to 375. (At the right temperature, it will brown a cube of bread in about 30 seconds.)
- Each person spears a cube of lamb, and cooks it to their taste in the hot oil. The piece can be set on a piece of pita with a little bit of sauce, and eaten that way, or with a fork with or without sauce.
Nutrition Facts : Calories 889.4, Fat 35.9, SaturatedFat 11.2, Cholesterol 120, Sodium 819.5, Carbohydrate 96.2, Fiber 8.2, Sugar 18.8, Protein 47.2
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
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