Minced Lamb Fondue
Yield
2 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
lamb
lean |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 2 | ounces |
bread crumbs
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| Mushroom sauce | |||
| 6 | ounces |
mushrooms
chopped |
|
| 6 | teaspoons |
all-purpose flour
|
|
| 10 | ounces |
milk
|
|
| 1 | tablespoon |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
lamb
lean |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 57.8 | ml/g |
bread crumbs
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| Mushroom sauce | |||
| 173.4 | ml/g |
mushrooms
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 289 | ml/g |
milk
|
|
| 15 | 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.
