Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 2 pounds boneless lamb shoulder
- Mock Bernaise Sauce:
- 1/4 cup dairy sour cream
- 1/4 cup mayonnaise OR salad dressing
- 1 Tablespoon tarragon vinegar
- 1/2 teaspoon tarragon leaves
- 1/4 teaspoon dried shredded green onion
- 1/4 teaspoon salt
- Orange Mint Sauce:
- 1/4 cup orange marmalade
- 2 Tablespoons prepared mustard
- 2 Tablespoons snipped mint leaves
Makes: 4 servings
Mock Bernaise Sauce makes: 1/2 cup
Orange Mint Sauce makes: 1/2 cup
Trim the fat away from the 2 pounds of boneless lamb shoulder. Cut the meat into 1 inch cubes, place onto a tray.
Prepare the Mock Bernaise Sauce by mixing all the ingredients together in a bowl.
Then prepare the Orange Mint Sauce by heating the orange marmalade and mustard in a small saucepan, over a low heat stirring constantly; until the marmalade melts. Stir in the snipped mint leaves. Poor sauce into a bowl.
Cover meat and sauces; refrigerate for about 15 minutes before serving.
In a metal fondue pot, heat salad oil (2 inches) to 375 degrees (or to test it, take a 1 inch bread cube and dip it into the oil with a fork, it will brown in 1 minute). Transfer the pot to a source of heat at the table. Adjust the heat when necessary to maintain temperature of oil.
Spear cubes of meat with fondue forks and place in hot oil. Cook until crusty on outside, juicy and done on inside. Transfer the meat to a dinner plate, with fork your ready to dip it into a sauce.
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