Recipe Archives->Lamb->Lamb Steak

MINTED LAMB STEAK

1 lb lamb steak, cut from leg
1/4 cup red wine
3 Tbsp Red-wine vinegar
2 teaspoons fresh rosemary, chopped
2 garlic cloves, crushed
4 Tbsp mint jelly
salt and pepper to taste
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.

Printable version: lamb-steak.txt.