Recipe provided by | TWO PURPLE FIGS
INGREDIENTS
American Lamb Shoulder Chunks:
2 Tablespoons unsalted butter
1.5 lbs American Lamb Shoulder, cut unto an inch chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 tablespoon onion flakes
1/4 teaspoon allspice
1 tablespoon chopped mint
1 tablespoon thyme leaves
Cheese Fondue:
1 whole garlic clove peeled and top cut off
1 cup liquid (white wine, stock, or a combo of both)
1 teaspoon lemon juice
1 lb grated cheese ( 3 cups total of 1 cup fontina, 1 cup provolone, 1/2 cup asiago and 1/2 cup parmesan cheese)
1/8 teaspoon salt
2 tablespoons cornstarch
Cheese Fondue Dippers:
American Lamb Shoulder Chunks (above)
2 cups croutons
2 cups broccoli florets
2 apples
1 cup grapes
1 persimmon
DIRECTIONS
Start by preparing the American Lamb chunks. Place all ingredients (except butter) in a bowl and toss well.
Heat a cast iron or any skillet over high heat and add in the butter.
Add the lamb shoulder chunks one at time without crowding the pan, and sear the chunks for 2-3 minutes on each side until seared beautifully with a crispy crust. Add the fresh herbs and cover the pan, set aside.
Make the cheese fondue. rub the pan with the cut off side of the garlic clove all over to infuse the garlic flavor into the pan. Remove the garlic clove and set aside.
Add the liquid and lemon juice, and cover the pot. Bring to a boil.
Once it boils, lower the heat to medium low and add in the remaining ingredients. Use a whisk to melt in the cheese and cook the cornstarch for 6-8 minutes.
Take the fondue serving pot or bowl and rub the insides of it with the same cut off part of the garlic clove. Pour the ready cheese fondue in to the bowl/pot and set over a stand with tea candle underneath.
Arrange the dippers and serve with the cheese fondue.
Recipe Notes
Prepare your fondue dippers first.
Chop, slice or arrange chips, veggies and fruits on your serving board.
Cook the lamb dippers and roast any potatoes if using ahead of making the cheese fondue.
Pick your favorite cheese or combo of cheeses.
If you're making a blue cheese fondue, you’ll need to have about half the amount of cheese neutral base such a provolone or mozzarella cheese.
The other half can be blue cheese. This is because blue cheese doesn’t have a good melty/stretchy characteristic.
Infuse a hint of garlic to your cheese fondue by rubbing a clove of garlic on the insides of your fondue pan and pot.
Add lemon cheese to your cheese fondue because it helps the cheese maintain a stretchy texture.
Flavor your cheese fondue with spice and herbs if you like.
Pour the cheese fondue in to a heat safe dish (ceramic, glass or metal), so that you can keep a tea candle underneath and maintain it to be warm.
You don’t need a fondue pot, all you need is a heat safe bowl and a tea candle.
Double or triple this recipe and entertain with fondue for up to 25 people.
Have a variety of dippers, and have them vary from veggies to fruits, to chips/pretzelts/bread or potatoes, to lamb chunks.
Lamb dippers are a show stopping dipper for any type of fondue! So don’t skimp!
