| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats | 2 | Servings | |
INGREDIENTS
| 3/4 | lb | Lamb steak, cut from leg |
| 1/4 | c | Red wine |
| 3 | tb | Red-wine vinegar |
| 1 | ts | Rosemary, dried |
| 1 | md | Garlic clove, crushed |
| 1 | tb | Mint jelly |
INSTRUCTIONS
Remove fat from lamb. If the piece is thick, cut it in half lengthwise so that each piece is about 3/4 inch thick. Mix red wine, vinegar, rosemary and garlic together in a small bowl. Poke several holes at varying intervals in the lamb. Place it and the sauce in a zipper-lock bag to marinate for 20 minutes. Turn after 10 minutes. Heat a medium-size non-stick pan. Remove lamb from marinade and pat dry with a paper towel. Reserve marinade. Brown the meat in the hot pan, and saute 3 minutes per side. Remove to a plate and cover with foil to deep warm. Add reserve marinade to pan, making sure it comes to a boil. Scrape up brown bits in bottom of pan and add mint jelly. Heat to serve with sauce spooned over top.
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