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Ingredients

Lamb & Glaze:
4 cups rich lamb stock
2 ounces (1/4 cup) lemon oil
8 sprigs marjoram
Salt to taste
Pepper to taste

Barigoules:
12 fresh artichoke bottoms, quartered
1 tablespoon fennel seeds
1 tablespoon coriander seeds
6 sprigs parsley
6 each garlic cloves
6 ounces (3/4 cups) white wine
12 ounces (1 1/2 cups) chicken stock
1 onion, sliced
Salt and pepper to taste
3 lemons, sliced

Fondue:
36 ounces (1 quart + 1/2 cup) heavy cream
4 each shallots, diced
3 ounces (3/8 cup) white wine
1 pound, 2 ounces (approx. 3 1/3 cups) Wisconsin Gorgonzola cheese, crumbled
6 tablespoons unsalted butter

Final Preparation:
3 1-1/2 pound boneless lamb loins, each cut into four 6-ounce portions
3 tablespoons chives, chopped
3 sprigs thyme, finely chopped
3 tablespoons lemon zest, grated

Description

Eat Wisconsin Cheese