| 1 | Remove fat from lamb. |
| 2 | If the piece is thick, cut it in half lengthwise so that each piece is about ?inch thick. |
| 3 | Mix red wine, vinegar, rosemary and garlic together in a small bowl. |
| 4 | Poke several holes at varying intervals in the lamb. |
| 5 | Place it and the sauce in a zipper-lock bag to marinate for 20 minutes. |
| 6 | Turn after 10 minutes. |
| 7 | Heat a medium-size non-stick pan. |
| 8 | Remove lamb from marinade and pat dry with a paper towel. |
| 9 | Reserve marinade. |
| 10 | Brown the meat in the hot pan, and saute 3 minutes per side. |
| 11 | Remove to a plate and cover with foil to deep warm. |
| 12 | Add reserve marinade to pan, making sure it comes to a boil. |
| 13 | Scrape up brown bits in bottom of pan and add mint jelly. |
| 14 | Heat to serve with sauce spooned over top |
