Recipe#12115

Title: Lamb Steak

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Minted Lamb Steak 
 Date: 19 Feb 1999 05:13:17 -0700 
 Message-ID: <36C8391E.C16E48D8@home.com> 

1 lb lamb steak, cut from leg
 1/4 cup Merlot wine
 3 Tbsp Red-wine vinegar
 1/4 cup fresh rosemary, chopped
 2 garlic cloves, crushed
 4 Tbsp mint jelly
 1 bunch fresh mint leaves ( for garnish )
 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.