Dijon Rosemary Lamb Fondue Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
CAL
323
FAT
82%
CHOL
41%
SOD
16%
Uploaded by: Food Republic

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Ingredients for 4 servings

1 pound loin or leg of lamb, cut into 1-inch cubes

oil for fondue

1/4 cup Dijon mustard

2 tablespoons white wine vinegar

chopped fresh rosemary

1 tablespoon dried onion flakes

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

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