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MINTED LAMB STEAK

1 lb lamb steak, cut from leg
1/4 cup Merlot wine
3 Tbsp Red-wine vinegar
1/4 cup fresh rosemary, chopped
2 garlic cloves, crushed
4 Tbsp mint jelly
1 bunch fresh mint leaves ( for garnish )

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.

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17 of 19 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Putrid Minted Lamb Steak, April 6, 2005 - 07:18 PM
Reviewer: Bill Hipsher from Wichita KS
This was absolutely putrid. I will not be able to eat lamb again for months and I have always like it. I seriously doubt this mess was ever kitchen tested! 1/4 cup chopped fresh Rosemary had me suspicious, but I went with it. UGH...Like eating licorice popsicles. I resent idiots putting forth this kind of thing. It didn't even hint that salt & pepper might be a good thing. Of course, I did use salt & pepper as I browned the steaks...Thank God...at least it was better than it could have been. At this writing, the dogs next door who eat most anything are wondering if I have lost my mind by throwing this crap at them! Have I made it clear? This sucks!

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4 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Worked for me, November 23, 2005 - 10:31 AM
Reviewer: Tricky from UK
Not sure what happened to yours Bill. It turned out fine for me. Actually... I did use a cheap Shiraz instead of Merlot, but I can't imagine that would make a great deal of difference. I agreee with your comment about seasoning.

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