Yield: 2 servings
|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.