Search
by Ingredient

Minced Lamb Fondue

Empty starEmpty starEmpty starEmpty starEmpty star

YIELD

2 dozen

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 ¼ 567
POUNDS G LAMB
lean
3 3
2 57.8
OUNCES ML/G BREAD CRUMBS
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
Mushroom sauce
6 173.4
OUNCES ML/G MUSHROOMS
chopped
6 3E+1
TEASPOONS ML ALL-PURPOSE FLOUR
10 289
OUNCES ML/G MILK
1 15
TABLESPOON ML SHERRY
dry

Directions

Put all the ingredients for the lamb balls into a bowl.

Season and mix together. With wetted hands, shape mixture into 20 to 24 balls, the size of a walnut and place on a serving plate.

To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook gently for 5 minutes.

Stir in flour, then gradually add milk and bring to the boil, stirring.

Simmer for a further 5 minutes, then season and add sherry.

Serve warm with lamb balls cooked in the hot oil.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 408 57% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 208mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 7%
Calcium 13% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe