Lamb recipes
Sauteed Minted Lamb
3/4 lb lamb steak, cut from leg
1/4 cup red wine
3 tablespoon 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 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.

Yield: 2 servings

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