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Meat: Middle Eastern Fondue




Source of Recipe


www.recipegoldmine.com


List of Ingredients




1 1/2 lb. lean leg of lamb, cubed

3 T. olive oil
1 T. lemon juice
1 clove garlic, crushed
1 T. chopped fresh mint
1 tsp. ground cinnamon
Salt and pepper

Apricot Sauce
1 T. oil
1 shallot, finely chopped
1 (14 oz.) can apricots in natural juice
Salt and pepper
1 T. chopped fresh parsley



Recipe



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.

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. Purée sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving.

Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.

Serves 4