Categories: Lamb, Meats 
      Yield: 2 servings 
  
    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 
  
   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.