Cheese Fondue with American Lamb Dippers

Prep Time

 20 min

Cook Time

 20 min

Total Time

40 min

Servings

6

Lamb and cheese sauce

Ingredients

American Lamb Shoulder Chunks:

  • 2 Tablespoons unsalted butter
  • 1.5 lbs. American Lamb Shoulder, (cut unto 1-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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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