Quench MagazineSauteed Minted Lamb | Lamb | Quench Magazine
Sauteed Minted Lamb | 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
Ingredients
- 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
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