| 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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