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Elway's Lamb Fondue

From: Chef Tyler Wiard. Elway’s Cherry Creek, Denver. Yield: 8 to 10 servings.

30 American Lamb rib chops
to taste, Elway’s Seasoning or salt and pepper

Green Chile Cheese Fondue:
1 whole Anaheim chile
2 whole serrano chiles
2 whole poblano chiles
2 Tbsp. whole butter
1⁄4 cup yellow onions, peeled and julienned
1⁄2 tsp. salt
1 Tbsp. fresh garlic, pureed
1 1⁄2 oz. Tequila, Plata
1cup heavy cream
1 cup half & half
1⁄2 cup pepper jack cheese, grated
1⁄2 cup Queso Menonita, grated (or Muenster)
1⁄2 cup white cheddar, grated

Using a torch, roast all chiles; remove skins and stems. Rough chop with seeds.

In a heavy sauce pot, melt butter until completely liquified; add onions and salt. Cook 5 to 10 minutes, stirring frequently, until onions are translucent. Add garlic; cook for another 2 to 3 minutes. Deglaze with tequila. Add chiles to onion mixture; add ream and half & half. Cook until cream has reduced by one third.

With a blending stick, incorporate pepper jack, Queso Menoita and white cheddar a handful at a time, making sure the cheese is fully melted and smooth before adding another handful. After all cheese is fully incorporated, check sauce for seasoning and consistency.

For lamb: Season chops with Elway’s Seasoning or salt and pepper; grill to medium-rate.

Note: Lamb fondue may also be served with crispy tortillas or vegetables such as sweet potatoes or Mexican grey squash with chopped cilantro.

PHOTO: Steve Crecelius

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