Sauteed Minted Lamb
Yield
2 servingsPrep
15 minCook
10 minReady
55 minLow 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 |
*
|
| ¼ | cup |
red wine
|
*
|
| 3 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| 1 | medium |
garlic cloves
crushed |
*
|
| 1 | tablespoon |
mint jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
lamb shoulder chops
cut from leg |
*
|
| 59 | ml |
red wine
|
*
|
| 45 | ml |
red wine vinegar
|
|
| 5 | ml |
rosemary leaves
dried |
|
| 1 | medium |
garlic cloves
crushed |
*
|
| 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.
