Ingredients
- 3 spring onions (finely)
- 1 1/4 lamb (minced lean)
- 10 fluid ounces fluid milk
- 6 oz mushroom (finely chopped)
- 2 oz bread crumbs (fresh)
- 2 tb parsley fine (fresh)
- 6 ts flour (plain)
- 1 tb dry sherry
Put all the ingredients for the lamb balls into a bowl. Season and mix together. With wetted hands, shape mixture into 20-24 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. Recipe By :
