Recipe - Sauteed Minted Lamb

Three fourths pound Lamb steak, cut from leg
One fourth cup Red wine
3 tablespoon Redwine vinegar
1 teaspoon Rosemary, dried
1 md Garlic clove, crushed
1 tablespoon Mint jelly

Remove fat from lamb. If the piece is thick, cut it in half lengthwise so
that each piece is about Three fourths 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 zipperlock bag to
marinate for 20 minutes. Turn after 10 minutes.
Heat a mediumsize nonstick 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.