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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut lamb into bite size pieces, and place in a zipper bag with lemon juice, garlic, herbs, and olive oil. Add salt and pepper to taste. Marinate for up to 8 hours, or at least while you prepare the rest of the meal. | 2. Prepare the sauces. For the tzatziki sauce, grate or finely mince the cucumber, squeeze out as much water as you can, and mix with yogurt and seasonings. Refrigerate until ready to use. This can be made a couple of days ahead, if you like. | 3. For the apricot relish, heat oil in a small skillet or saucepan, add onion and garlic, and cook just until translucent. Add drained apricots, and sherry if using. If you don't use the sherry, add the same amount of apricot juice from the can. Simmer for just a few minutes, until the liquids just begin to thicken. Puree in a blender or food processor until smooth. Add parsley, lemon juice, and salt and pepper to taste. This can be stored in the refrigerator, but should be reheated before serving. | 4. Make the salad by dicing tomatoes, cucumbers, and peppers into bite sized pieces. Quarter or slice olives, and toss salad with oil, vinegar, salt, and pepper to taste. | 5. Remove the lamb from the marinade, and pat dry with a clean towel to avoid splattering. Serve lamb on its own plate to avoid cross contamination. | 6. Set out lamb, salad, bread, and sauces where they're easily reached by your dinner companions. Be sure to provide small plates, and spoons for the sauces. | 7. Now, you're ready to set up the fondue pot. Fill about halfway with vegetable oil, and heat to 375. (At the right temperature, it will brown a cube of bread in about 30 seconds.) | 8. Each person spears a cube of lamb, and cooks it to their taste in the hot oil. The piece can be set on a piece of pita with a little bit of sauce, and eaten that way, or with a fork with or without sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2			2422.224	0.0	153.1354	195.8645
lemon	2			2.5617	0.8233	0.0972	0.0265
garlic clove	3			-	-	-	-
oregano				-	-	-	-
rosemary				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
greek yogurt	10	ounces		167.262	10.2058	28.8881	1.1056
garlic clove	2			-	-	-	-
mint leaf	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
apricot	14	ounces		190.5086	44.1345	5.5565	1.5479
sherry	1	teaspoon		-	-	-	-
lemon	1/2			2.5617	0.8233	0.0972	0.0265
parsley			chopped	-	-	-	-
salt pepper				-	-	-	-
tomato	4			88.56	19.1388	4.3296	0.9840000000000001
bell pepper	1 -2			-	-	-	-
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
olive	1/4 - 1/2	cup		-	-	-	-
oil				-	-	-	-
vinegar				-	-	-	-
salt pepper				-	-	-	-
pita bread	8		cut round	-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.