Dijon Rosemary Lamb Fondue

• 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

1. In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper.
2. Mix well.

loin, oil, dijon mustard, white wine vinegar, fresh rosemary, onion flakes, garlic, salt

Taken from www.foodrepublic.com/recipes/dijon-rosemary-lamb-fondue-recipe/ (may not work)