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How To make 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
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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Ingredients:
4 Lamb shoulder chops
2 Tbsp chopped rosemary, mint, parsley and cilantro
1 Shallot, diced
6 Cloves garlic, minced
1/4 cup extra virgin olive oil
2 Tbsp butter
Ingredients for the veggies:
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1/2 cup mini potatoes, sliced
1/2 cup mushrooms, sliced
1/2 cup green beans, chopped
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp Italian seasoning
2 Tbsp lemon juice
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INGREDIENTS:
Lamb Chops
Mushrooms
Red Onion
New Potatoes (Leftovers are fine)
Frozen Peas
Butter
Oil
Mustard
Cider Vinegar
Extra Virgin Olive Oil
Chiptole paste
Garlic
Salt and Pepper
Spring Onions