Becky Luigart-Stayner
Yield
8 servings (serving size: about 3 ounces lamb and 3 tablespoons sauce)

In the style of Asian hot pot dishes, the lamb in this recipe developed by Chef Terrance Brennan is cooked at the table in a pot of simmering broth.

How to Make It

Step 1

Place cucumber in a blender; process until smooth. Place cucumber in a sieve; sprinkle with 1/8 teaspoon salt. Drain 1 hour. Combine cucumber, yogurt, and next 5 ingredients (yogurt through garlic) in a small bowl; stir until well-blended.

Step 2

Trim fat from lamb; cut into 1-inch cubes. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; cook 2 minutes. Pour into fondue pot; simmer over medium flame. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached. Serve with yogurt sauce.

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