Dijon Rosemary Lamb Fondue Recipe
The great thing about fondue is how simple it is — aside from setting up the pot and forks, you're simply building flavors. For this recipe from The Fondue Bible, use a classic French marinade for...
Ingredients
- 1 pound loin or leg of lamb
- oil for fondue
- 1/4 cup Dijon mustard
- 2 tablespoons white wine vinegar
- chopped fresh rosemary
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
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