Mediterranean lamb fondue with rosemary, tomatoes and olives

Mediterranean lamb fondue: lamb rump, aubergine, mushrooms and cherry tomatoes cook in a tomato stock with rosemary, garlic and olives. A dinner with 33 g protein.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 30 min
• Total time: 60 min
• Calories: 385 kcal per serving
• Protein: 33 g
• Fat: 12 g
• Carbs: 32 g

Ingredients

• 1 onion
• 3 garlic cloves
• 1 tbsp olive oil
• 1000ml vegetable stock
• 400g passata
• 2 rosemary sprigs
• 60g olives
• 1 unwaxed lemon
• 600g baby potatoes
• 500g lamb rump
• 1 aubergine
• 250g mushrooms
• 250g cherry tomatoes
• 1 bay leaf

Method

You’ll need: saucepan · fondue set · chopping board · knife · ladle

1. Finely chop the onion and garlic and soften them in the olive oil for 3 minutes.
2. Pour in the vegetable stock and passata, add the rosemary, bay leaf, olives and a strip of lemon zest and simmer the stock for 20 minutes.
3. Boil the baby potatoes in their skins in salted water for 15 minutes until cooked.
4. Cut the lamb rump into 2 cm cubes and keep it in the fridge until you're ready to eat. Dice the aubergine and halve the mushrooms.
5. Pour the stock into the fondue pot and keep it at a simmer on the fondue burner. Cook the lamb in fondue strainers for 2 to 3 minutes, and the veg and cherry tomatoes for 3 to 4 minutes.
6. Eat the baby potatoes alongside and finish by spooning up the stock with the olives as a soup.

Good to know

Lamb makes a change from beef and turkey in a fondue. In the stock with tomatoes, rosemary and olives, it tastes of the Mediterranean. What's left in the pot after the meal is a ready-made tomato soup.

Swaps

Lamb rump → rump steak or turkey breast. Aubergine → courgette. Baby potatoes → ciabatta (then not gluten-free). Olives → capers.

Cooking tips

Rump is lean and stays juicy in the stock if you don't cook it for longer than 3 minutes. Don't cut the aubergine cubes smaller than 2 cm, or they'll fall apart.

Storage

The tomato stock keeps in the fridge for 3 days, raw diced lamb for 1 day.

Allergens

Gluten-free, no milk, egg or nuts; check the vegetable stock's ingredients for celery. In pregnancy, cook the lamb right through.

Frequently asked questions

How long does lamb fondue keep in the fridge?

The tomato stock keeps in the fridge for 3 days, raw diced lamb for 1 day.

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