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Sauteed Minted Lamb Recipe

	Category	Lamb Recipes
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	Ratings	0

Ingredients And Procedures

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

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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<h1>Sauteed Minted Lamb</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 lb Lamb steak, cut from leg <P>1/4 c Red wine <P>3 tb Red-wine vinegar <P>1 ts Rosemary, dried <P>1 md Garlic clove, crushed <P>1 tb Mint jelly <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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