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The Lamb Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue à l’agneau

Easter lamb is a traditional food for Easter celebrations and is back in style with our splendid Lamb Fondue. Its homemade broth is very fragrant due to the large amount of mint and rosemary used, and it remains refined and delicate to leave room for this meat’s complex notes.

Why is it consumed less-frequently than chicken or beef? It’s so tasty! Our two-mint sauce pushes the definition of gourmet to the limit, and we bet that this one will become a favourite fondue meal year-round!

La Fondue à l’agneau
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 3.25 liters of water
    • ½ cup of liquid Bovril, or more, to taste
    • 1 diced onion
    • 1 head of garlic (less 1 clove for the sauce)
    • 6 bags of mint tea, without the string and label
    • 2 sprigs of rosemary
    • 4 tablespoons of wine vinegar
    • 3 tablespoons of Worcestershire sauce
    • 3 tablespoons of sugar
    • 2 bouquets of fresh mint (less a dozen leaves for the sauce)
    • 1 teaspoon of salt
    • Pepper to taste


    • ½ cup of whole sour cream
    • ½ cup of real mayonnaise
    • 2 bags of mint tea (Moroccan, if possible)
    • 12 finely-chopped mint leaves
    • 1 finely-chopped garlic clove
    • 2 teaspoons of sugar, or more, to taste
    • Salt and pepper to taste


    • Sliced lamb, shoulder chops or other pieces of cut tender lamb cubes, very thin fresh pasta, broccoli, asparagus, zucchini, Paillasson or Do-ré-mi cheese.
  • Preparation


    • Combine all the ingredients in a bowl and refrigerate for at least 1 hour to allow time for the flavours to permeate.


    • Combine all the broth ingredients in a large pot.
    • Bring to a boil and simmer for 20 minutes; you have to reduce its volume by about a quarter.
    • Strain the broth to remove the herbs, if desired.


    • Arrange the ingredients on serving plates.
    • Pour the hot broth into the Fondussimo using a pitcher, and enjoy!

    A few tips

    • Halal butchers offer several cuts of lamb and since this is their specialty, their prices are often unbeatable! Take the opportunity to get your hands on rarer but very tasty cuts, such as lamb’s heart!
    • Leftovers can be used to prepare a soup meal. If the broth seems a little too intense, simply dilute it with water. The meat and mint sauce will also be delicious in Moroccan sandwiches, served with tomatoes on pita bread.