3/4 lb lamb steak, cut from leg
1/4 cup red wine
3 tbsp red-wine vinegar
1 tsp rosemary, dried
1 medium garlic clove, crushed
1 tbsp mint jelly
A Recipe for
Sauteed Minted Lamb
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This Recipe for Sauteed Minted Lamb is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Sauteed Minted Lamb from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 2
Sauteed Minted Lamb Recipe brought to you by Recipes To-Go