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Sauteed Minted Lamb

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

10 min

Ready

55 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ pound lamb shoulder chops
cut from leg
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¼ cup red wine
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3 tablespoons red wine vinegar
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1 teaspoon rosemary leaves
dried
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1 medium garlic cloves
crushed
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1 tablespoon mint jelly
*

Ingredients

Amount Measure Ingredient Features
340.2 g lamb shoulder chops
cut from leg
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59 ml red wine
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45 ml red wine vinegar
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5 ml rosemary leaves
dried
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1 medium garlic cloves
crushed
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15 ml mint jelly
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 50% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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