Middle Eastern Fondue
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 1/2 | lb | Lean leg of lamb; cubed |
| MARINADE | ||
| 3 | tb | Olive oil |
| 1 | tb | Lemon juice |
| 1 | Clove garlic; crushed | |
| 1 | tb | Chopped fresh mint |
| 1 | ts | Ground cinnamon |
| Salt and pepper | ||
| APRICOT SAUCE | ||
| 1 | tb | Oil |
| 1 | Shallot; finely chopped | |
| 1 | cn | (14-oz) apricots in natural juice |
| 1 | tb | Chopped fresh parsley |
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