Warm Lamb Salad and Chocolate Fondue

I organised a girls night for last night. I try to organise them when C is working, so that he does not feel like a duck out of water when a horde of giggling girls show up. Usually this works, however he is working in the Perth metro area this roster so was home and in true duck form!

It has been ages since we had chocolate fondue so much so that I could not remember which fondue pot is preferred! I have two, but for only four of us (plus one duck) one was sufficient. I only had milk or white chocolate in the pantry, and we ended up using around 300g of milk chocolate. Usually I prefer to use dark chocolate in the fondue as it is not as rich as dairy laden milk chocolate.

M and L both brought enough fruit and shortbread to feed a small army, and we had strawberries, raspberries, blueberries, nectarine, bananas and pears. Yum!

I also cooked lamb salad for dinner, adapted from this recipe from taste.com.au.

I sliced around 600g sweet potato, skin on, and roasted it for 35 minutes at 190C fan forced. I seasoned it with olive oil and salt and pepper. I turned it around 15 minutes into the cooking process. Once it was cooked I turned off the oven and left it in there to try and stay warm, as KC had not yet arrived.


I then took a red onion cut into wedges, and a bunch of asparagus cut into thirds, and cooked them on the griddle plate. I also sprayed these with some olive oil as suggested in the recipe, although I am not sure that it was necessary.
(We have an awesome Swiss Diamond Griddle for use on the stove top! The cookware is so easy to clean, everything wipes off easily with a damp cloth.)

Once this was cooked, I transferred them to the oven to keep warm.
I put 1kg of butterflied lamb leg on the plate, and cooked the blood out of the lamb, so it was still pink on the middle but not raw. The duck gave me a hand with the meat, and he also sliced it once the lamb had rested for 10 minutes.


While the lamb was resting I assembled the rest of the salad. 100g of rocket laid on a plate, topped with the sweet potato, red onion, asparagus and 150g of Margaret River Dairy Company Australian Feta. Lamb was arranged on top, dressed with organic extra virgin olive oil and dinner was served!