Sauteed Minted Lamb

Recipe: Sauteed Minted Lamb


  • 3/4 lb Lamb steak, cut from leg
  • 1/4 c Red wine
  • 3 tb Red-wine vinegar
  • 1 ts Rosemary, dried
  • 1 md Garlic clove, crushed
  • 1 tb Mint jelly


  1. Remove fat from lamb.
  2. If the piece is thick, cut it in half lengthwise so that each piece is about 3/4 inch thick.
  3. Mix red wine, vinegar, rosemary and garlic together in a small bowl.
  4. Poke several holes at varying intervals in the lamb.
  5. Place it and the sauce in a zipper-lock bag to marinate for 20 minutes.
  6. Turn after 10 minutes.
  7. Heat a medium-size non-stick pan.
  8. Remove lamb from marinade and pat dry with a paper towel.
  9. Reserve marinade.
  10. Brown the meat in the hot pan, and saute 3 minutes per side.
  11. Remove to a plate and cover with foil to deep warm.
  12. Add reserve marinade to pan, making sure it comes to a boil.
  13. Scrape up brown bits in bottom of pan and add mint jelly.
  14. Heat to serve with sauce spooned over top.

Number of servings (yield): 3

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)