Recipe - Middle Eastern Fondue

1 One half pound Lean leg of lamb; cubed

MARINADE
3 tablespoon Olive oil
1 tablespoon Lemon juice
1 Clove garlic; crushed
1 tablespoon Chopped fresh mint
1 teaspoon Ground cinnamon
Salt and pepper

APRICOT SAUCE
1 tablespoon Oil
1 Shallot; finely chopped
1 cn (14oz) apricots in natural
juice
1 tablespoon Chopped fresh parsley

From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)

Date: Wed, 6 Oct 1993 11:49:41 GMT

Mix marinade ingredients 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. Puree 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. (Serves 4)

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.