Sauteed minted lamb

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.

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