s MINTED LAMB LEG **** s   

Yields: 4 servings


***** 1-05 good but i marinated it too long and used too much "dried" rosemary ****** 1 lb lamb leg steak 1/4 c merlot 3 tb red wine vinegar 1/4 c fresh rosemary chopped 2 garlic cloves crushed 4 tb mint jelly 1 bunch fresh mint leaves for garnish remove fat mix red wine, vinegar, rosemary and garlic together in small bowl poke some holes in lamb put sauce and lamb in zip lock bag for 20 minutes (no longer) turn after 10 minutes remove lamb and dry reserve sauce brown meat in pan and saute for 3 minutes poer side remove to plate and keep warm add sauce to pan and bring to boil scrape any good stuff off pan add mint jelly serve lamb with sauce spooned over it garnish with mint leaves Exported from Home Cookin 5.4 (www.mountain-software.com)

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