1) Slice the Lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds.

2) In a skillet, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of Sugar and salt and pepper to taste.

3) Place the broth into the fondue pot and place over the heat source and add gasoline to make a pretty-full bonfire and roast some marsh mallows while you wait.

4) Immerse each piece of meat into the very hot broth.

  • Broth

For the beef broth, you can simply heat up some Beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3–4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.
