Sauteed Minted Lamb

Directions

Remove fat from lamb.

If the piece is thick, cut it in half lengthwise so that each piece is about ¾ 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 sauté 3 minutes per side.

Remove to a plate and cover with foil to keep 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.