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Sauteed Minted Lamb

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      Title: SAUTEED MINTED LAMB
 Categories: Lamb, Meats
      Yield: 2 Servings
 
    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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