Golden potatoes. Seared lamb. Warm MouCo waiting underneath. That’s a fine way to send off the year.

At La Victoria Healing Kitchen in Aurora, Chef Aarika’s New Year’s Eve in the Rockies cooking class put lamb fondue with MouCo cheese and potatoes fondant on the menu for December 31, 2024. It’s a generous combination: savory lamb, deeply browned potatoes with soft centers, and cheese that brings everything together.

Our home preparation serves slices of seared lamb over a warm MouCo Camembert fondue, with butter-braised potatoes alongside. The Camembert adds a creamy, earthy counterpoint to the lamb; the crisp potato edges give each forkful a little structure.

Home preparation by MouCo; quantities and method developed from La Victoria’s event-menu description. The original menu names MouCo without specifying a variety. Camembert is our choice for this home version.

🧂 Ingredients

Serves: 4 as a substantial starter   |   Active prep: about 30 minutes   |   Total: about 1 hour

• • 4 medium Yukon Gold potatoes, about 1¼ lb (600 g)
  • 2 tablespoons neutral cooking oil, divided
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • ¾ cup (180 ml) low-sodium chicken or vegetable stock, plus a splash if needed
  • 12 oz (340 g) boneless lamb loin, trimmed
  • 2 wheels (250 g / 8.8 oz total) MouCo Camembert, cut into small pieces
  • ⅓ cup (80 ml) heavy cream
  • 2 tablespoons dry white wine
  • 1 teaspoon cornstarch
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon finely chopped flat-leaf parsley, to finish

👣 Instructions

• 1. Shape the potatoes. Heat the oven to 400°F (200°C). Peel the potatoes, trim the ends flat, and cut each across the middle to make eight thick rounds of similar height, about 1½ inches (4 cm). Pat very dry and season with salt and pepper.
  2. Build a golden crust. Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat. Set the potato rounds on a flat end and cook for 5–7 minutes, until well browned. Turn them over and brown the second side for about 4 minutes.
  3. Braise until tender. Lower the heat and add the butter, garlic and thyme. Spoon the foaming butter over the potatoes, then carefully pour in the stock; it should come about one-third of the way up their sides. Transfer the uncovered skillet to the oven for 30–40 minutes, until a small knife slides easily into the centers. Add a splash of stock if the pan starts to dry out.
  4. Sear the lamb. While the potatoes finish, pat the lamb dry and season with salt and pepper. Heat the remaining tablespoon oil in a second ovenproof skillet over medium-high heat. Sear the lamb for 2–3 minutes on each broad side, then briefly brown the edges. Transfer to the oven as needed until a thermometer in the thickest part reads 145°F (63°C). Rest for at least 3 minutes before slicing; 5 minutes gives you time to finish the fondue.
  5. Melt the MouCo gently. Stir the wine and cornstarch together until smooth. Add to a small saucepan with the cream and bring to a gentle simmer, stirring for about 1 minute. Turn the heat to its lowest setting. Add the Camembert in several batches, stirring until the centers have melted before adding more. Keep it below a simmer once the cheese goes in. The finely chopped edible rind will leave small flecks; for a smoother finish, briefly blend with an immersion blender in a suitable deep container.
  6. Bring it to the table. Taste the fondue and add pepper and a little salt if needed. Divide among four warm shallow bowls. Slice the lamb across the grain and arrange over the cheese with two potato rounds per bowl. Spoon a little of the potato pan butter over the potatoes, scatter with parsley, and serve straight away.

🎯 Notes & Pairings

• • Fondant means patience. Give the potatoes time to brown before turning them. Their crisp faces and stock-softened centers are the point of the dish.
  • Keep the cheese warm, gently. High heat can separate a soft-cheese fondue. If it thickens while you plate, stir in a teaspoon or two of warm cream over very low heat.
  • Pour something with freshness. Pinot Noir suits the lamb and earthy Camembert. A dry cider or sparkling water with a slice of apple works nicely, too.

A seat at La Victoria: Set in Aurora’s Cultural and Arts District, La Victoria Healing Kitchen brings people together through cooking classes, private events and shared communal tables. That long, welcoming table is the setting behind our illustration. Explore La Victoria’s event space.

Menu credit: “Lamb Fondue with Mouco Cheese and Potatoes Fondant,” Chef Aarika’s New Year’s Eve in the Rockies, La Victoria Healing Kitchen, Aurora, December 31, 2024.

Artwork: AI-assisted geometric illustration in MouCo label colors, based on La Victoria Healing Kitchen’s photograph of its communal dining room. Lettering set in MouCo’s original Festus font.