Nutrition info - Recipes

Middle Eastern Fondue

Have a little lamb... really. This Middle Eastern inspired dish has its own fondue that's prime for the palate. Your mouth will be watering.

Middle Eastern Fondue


For 4 people

  • 680 1/2 grams (1 1/2 lb.) lean leg of lamb, cubed
  • 3 tablespoon(s) olive oil
  • 1 tablespoon(s) lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon(s) chopped fresh mint
  • 1 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper. to taste
  • 1 tablespoon(s) oil; for Apricot Sauce
  • 1 shallot, finely chopped; for Apricot Sauce
  • 1 3/4 (1-14-oz. can) apricots in natural juice; for Apricot Sauce
  • 1/8 teaspoon(s) salt, to taste; for Apricot Sauce
  • 1/8 teaspoon(s) pepper, to taste; for Apricot Sauce
  • 1 tablespoon(s) chopped fresh parsley; for Apricot Sauce


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.

Nutrition facts

  • Kcal: 394.64 kcal
  • Fibers (g): 1.7g
  • Sodium (mg): 285.07mg
  • Carbs: 15.23g
  • Fat: 21.07g
  • Saturated fat (g): 4.88g
  • Proteins: 35.92g