Sauteed Minted Lamb



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

DIRECTIONS:

1. 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.



Sauteed Minted Lamb