Dijon Rosemary Lamb Fondue


  • 1 pound loin or leg of lamb, cut into 1-inch cubes
  • 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, to taste


Prep Time: 15 mins + marinating time |  Ready In: 5 mins  |  Servings: 4

For the marinade:

  1. In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper.
  2. Mix well.

For the fondue:

  1. In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.
  2. In a saucepan, heat oil to 375°F and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
  3. Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.

Nutrition Facts:

230 Calories | 13g Total Fat | 3g Saturated Fat |  75mg Cholesterol | 270mg Sodium | 420mg Potassium | 3g Carbohydrate |  1g Dietary Fiber | Less than 1g Sugar | 26g Protein

Recipe Source: Yummly/Food Republic