Lamb recipes |
Sauteed Minted Lamb |
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| 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 |
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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. |
