Minced Lamb Fondue

• 1 1/4 pounds lamb lean
• 3 each scallions, spring or green onions chopped
• 2 ounces bread crumbs
• 2 tablespoons parsley leaves chopped
• 6 ounces mushrooms chopped
• 6 teaspoons flour, all-purpose
• 10 ounces milk
• 1 tablespoon sherry dry

1. Put all the ingredients for the lamb balls into a bowl.
2. Season and mix together.
3. With wetted hands, shape mixture into 20 to 24 balls, the size of a walnut and place on a serving plate.
4. To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook gently for 5 minutes.
5. Stir in flour, then gradually add milk and bring to the boil, stirring.
6. Simmer for a further 5 minutes, then season and add sherry.
7. Serve warm with lamb balls cooked in the hot oil.

lamb lean, scallions, bread crumbs, parsley, mushrooms, flour, milk, sherry dry

Taken from recipeland.com/recipe/v/minced-lamb-fondue-41746 (may not work)