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