Minced Lamb Fondue

Fondue bourguignonne is the classic French at-the-table oil fondue, usually with beef. This version swaps in ground lamb bound with breadcrumbs, parsley, and chopped scallions into tender little walnut-sized meatballs that cook in seconds when speared on a fondue fork and dipped into the hot oil.

The real prize is the sauce. Mushrooms sauteed in butter get stirred into a quick bechamel and finished with dry sherry, giving you a warm, creamy pool of something that cuts the richness of the fried meat and tastes deeply savory. Two or three per person is the typical portion, which is why a batch of 24 makes a small dinner party for six.

Chef Tips

• Wet your hands before rolling the lamb balls. Lamb is sticky and cold water keeps the mixture from gluing to your fingers.
• Chill the formed balls for at least 30 minutes before frying. Cold meat holds its shape in hot oil and does not fall apart when speared.
• Heat the fondue oil to a steady 375F (190C) and test with a scrap of bread. It should brown in about 30 seconds. Cooler oil means greasy meatballs.
• Make the mushroom sauce just before serving and keep it warm over low heat. Stirring in the sherry right at the end preserves the alcohol’s perfume before it cooks off.

Variations

• Add a teaspoon of ground cumin and a pinch of cinnamon to the lamb for a Middle Eastern profile, served with tzatziki instead of mushroom sauce.
• Serve with a second dip of mustard-dill cream for a Scandinavian twist.
• Use ground beef or pork instead of lamb for a different filling while keeping the same sauce.