Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Lamb steak, cut from leg |
| ¼ cup | Red wine |
| 3 tablespoons | Red-wine vinegar |
| 1 teaspoon | Rosemary, dried |
| 1 medium | Garlic clove, crushed |
| 1 tablespoon | Mint jelly |
Remove fat from lamb. If the piece is thick, cut it in half lengthwise so that each piece is about ¾ 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.