Cheese Fondue with American Lamb Dippers

CategoryDifficultyIntermediate
Yields9 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
Lamb Shoulder Chunks:
 2 tbsp unsalted butter
 1 ½ lbs lamb shoulder, cut into 1-inch size chunks
 ½ tsp salt
 ½ tsp black pepper
 1 tsp oregano
 ½ tbsp onion flakes
 ¼ tsp allspice
 1 tbsp chopped mint
 1 tbsp thyme leaves
Cheese Fondue:
 1 whole garlic clove, peeled and top cut off
 1 cup liquid (white wine, stock, or combo of both)
 1 tsp lemon juice
 1 cup fontina cheese, grated
 1 cup provolone cheese, grated
 ½ cup asiago cheese, grated
 ½ cup parmesan cheese, grated
  tsp salt
 2 tbsp cornstarch
Dippers:
 Lamb shoulder chunks
 2 cups croutons
 2 cups broccoli florets
 1 apples, sliced
 1 cup grapes
 1 persimmon
1

Start by preparing the American Lamb chunks. Place all ingredients (except butter) in a bowl and toss well.

2

Heat a cast iron or any skillet over high heat and add in the butter.

3

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.

4

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.

5

Add the liquid and lemon juice, and cover the pot. Bring to a boil.

6

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.

7

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.

8

Arrange the dippers and serve with the cheese fondue.

Ingredients

Lamb Shoulder Chunks:
 2 tbsp unsalted butter
 1 ½ lbs lamb shoulder, cut into 1-inch size chunks
 ½ tsp salt
 ½ tsp black pepper
 1 tsp oregano
 ½ tbsp onion flakes
 ¼ tsp allspice
 1 tbsp chopped mint
 1 tbsp thyme leaves
Cheese Fondue:
 1 whole garlic clove, peeled and top cut off
 1 cup liquid (white wine, stock, or combo of both)
 1 tsp lemon juice
 1 cup fontina cheese, grated
 1 cup provolone cheese, grated
 ½ cup asiago cheese, grated
 ½ cup parmesan cheese, grated
  tsp salt
 2 tbsp cornstarch
Dippers:
 Lamb shoulder chunks
 2 cups croutons
 2 cups broccoli florets
 1 apples, sliced
 1 cup grapes
 1 persimmon

Directions

1

Start by preparing the American Lamb chunks. Place all ingredients (except butter) in a bowl and toss well.

2

Heat a cast iron or any skillet over high heat and add in the butter.

3

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.

4

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.

5

Add the liquid and lemon juice, and cover the pot. Bring to a boil.

6

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.

7

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.

8

Arrange the dippers and serve with the cheese fondue.

Cheese Fondue with American Lamb Dippers

Recipe and photography courtesy of the American Lamb Board and Two Purple Figs.